Effects of Cooking Methods on Textural Properties and Water-Holding Capacity of Broiler Breast Meat Deboned at Various Postmortem Times

2014 ◽  
Vol 45 (5) ◽  
pp. 377-386 ◽  
Author(s):  
Youngseung Lee ◽  
Rui Xiong ◽  
Yoon Hyuk Chang ◽  
Casey M. Owens ◽  
Jean-Francois Meullenet
Keyword(s):  
Textural Properties ◽  
Water Holding Capacity ◽  
Cooking Methods ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding

scholarly journals Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017 ◽  
Vol 54 (3) ◽  
pp. 253-261 ◽  
Author(s):  
Pensiri Kaewthong ◽  
Kriangkrai Waiyagan ◽  
Saowakon Wattanachant
Keyword(s):  
Digital Camera ◽  
Water Holding Capacity ◽  
Imaging Analysis ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding

scholarly journals The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

2001 ◽  
Vol 80 (5) ◽  
pp. 676-680 ◽  
Author(s):  
M. Qiao ◽  
D.L. Fletcher ◽  
D.P. Smith ◽  
J.K. Northcutt
Keyword(s):  
Water Holding Capacity ◽  
Meat Color ◽  
Breast Meat ◽  
Emulsification Capacity ◽  
Broiler Breast ◽  
Water Holding
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