Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride

A study was conducted in order to investigate quality traits and sensory properties of frozen broiler breast meat pretreated with increasing concentration (from 0 to 2%) of sodium chloride (salt). Meat samples were obtained in a single major commercial processing plant from a homogenous flock of chi...

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Bibliographic Details

Published in:	The journal of poultry science Vol. 50; no. 4; pp. 396 - 401
Main Authors:	Massimiliano Petracci, Simone Rimini, Roel W. A. W. Mulder, Claudio Cavani
Format:	Journal Article
Language:	English
Published:	Japan Poultry Science Association 01-10-2013
Subjects:	breast meat broiler freezing quality traits sodium chloride
Online Access:	Get full text
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