Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments.

Autor: Costa Filho DV; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil., Rocha TCD; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil., Carvalho JM; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil., Carvalho LM; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil., Galvão MS; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil., Pedrao MR; Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, Brazil., Estévez M; IPROCAR Research Institute, Tecal Research Group, Universidad de Extremadura, Caceres, 10003, Spain., Madruga MS; Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil. Electronic address: msmadruga@uol.com.br.

Publikováno v: Poultry science [Poult Sci] 2023 Aug; Vol. 102 (8), pp. 102826. Date of Electronic Publication: 2023 May 29.