| Autor: |
Xinrui LIU, Meijuan WANG, Yunlong JI, Baohua KONG, Chuan'ai CAO, Fangda SUN, Hongwei ZHANG, Qian LIU |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 114-122 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023040104 |
| Popis: |
With the increase in consumer health awareness, the development of good quality, high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry. The present study aimed to investigate the effect of different cooking times (40, 60, 80, 100, 120, 140 min) at 75 ℃ on the quality profiles and in vitro digestibility of chicken breast. The results showed that the moisture content, L* and a* values decreased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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