Quality Changes in Chevon Harrisa (Meat based Product) during Refrigerated Storage
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چکیده
منابع مشابه
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. R...
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ژورنال
عنوان ژورنال: International Journal of Meat Science
سال: 2010
ISSN: 2071-7113
DOI: 10.3923/ijmeat.2011.52.61