Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat
A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of improving the yield and quality of meat products. The effects of rigor state and curing temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2 factorial arrangement. The meat w...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2016
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|