| Autor: |
Juhui Choe, Hack-Youn Kim |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Poultry Science, Vol 99, Iss 4, Pp 2230-2235 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
0032-5791 |
| DOI: |
10.1016/j.psj.2019.10.076 |
| Popis: |
The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better quality properties were examined. To manufacture pressed ham, 3 different chicken meat mixtures (mixture A, 50% breast and 50% thigh from OBH; mixture B, 50% breast and 50% thigh meat from OLH; mixture C, 25% breast and 25% thigh from OBH and OLH, respectively) were used. Breast meat from OBH showed a higher water holding capacity (WHC; P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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