Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy.

Autor: Marchi DF; Federal Institute of Paraná, Londrina Campus, Rua João XXIII, 600, Jd. Dom Bosco, Londrina, Paraná 86060-370 Brazil., Geronimo BC; Department of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil., Savoldi DC; Department of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil., Mendonça FJ; Department of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil., Yamaguchi MM; Federal University of Technology - Paraná, Avenida Dos Pioneiros, 3131, Londrina, Paraná 86036-370 Brazil., Almeida GRDS; Federal Institute of Paraná, Londrina Campus, Rua João XXIII, 600, Jd. Dom Bosco, Londrina, Paraná 86060-370 Brazil., Soares AL; Department of Food Science and Technology, State University of Londrina (UEL), Rodovia Celso Garcia Cid, PR-445, Km 380, Postal Box 10.011, Londrina, Paraná 86057-970 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2024 Nov; Vol. 61 (11), pp. 2093-2099. Date of Electronic Publication: 2024 Apr 20.