Abstract
1. The time course of rigor in broiler chicken breast muscle during factory processing was studied. 2. The texture of the breast muscle was compared with some of the major biochemical constituents at different stages of processing. 3. It was shown that rigor was still developing when the carcass was chilled. Subsequent blast freezing and thawing of chickens resulted in the muscle becoming considerably more tender.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
