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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process

Waris MehmoodInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaView further author information
,
Shuyi QianInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaView further author information
,
Chunhui ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaCorrespondence[email protected]
View further author information
&
Xia LiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaView further author information
Pages 1935-1951 | Received 08 Jul 2019, Accepted 06 Nov 2019, Published online: 29 Nov 2019

Citations (4)

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Read on this site (1)

Jianling Wei, Yuewen Chen, Xiuping Dong, Fanyu He, Yugang Shi & Tingting Chai. (2021) Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating. International Journal of Food Properties 24:1, pages 1061-1073.
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Articles from other publishers (3)

Younsoo Kim, Shamsun Nahar, Ah Jin Cho, A.G.M.Sofi Uddin Mahamud, Si Hong Park & Sang-Do Ha. (2023) Synergistic antibacterial effect of DNase I and eugenol against Salmonella Enteritidis biofilm on smoked duck and food contact surfaces. Food Control 150, pages 109764.
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Xiaoqi Yang, Yan Li, Peng Wang, Donglei Luan, Jingxin Sun, Ming Huang, Baowei Wang & Yuandong Zheng. (2022) Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating. Frontiers in Nutrition 9.
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Jicheng Xu, Min Zhang, Ping Cao & Benu Adhikari. (2020) Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat. LWT 134, pages 110168.
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