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Texture profiles of canned boned chicken as affected by chilling-aging times.

Author(s) : LYON B. G., LYON C. E.

Type of article: Article

Summary

Textural fibrousness and cohesiveness of mass associated with shortened aging-chilling times and subsequent cooking of chicken meat may be an asset for products that undergo further heat treatments, such as retorting.

Details

  • Original title: Texture profiles of canned boned chicken as affected by chilling-aging times.
  • Record ID : 1996-0337
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 73 - n. 9
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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