Taste-related and volatile organic compounds of fresh and frozen–thawed chicken breast meat
The effect of frozen storage (−18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze–thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2024-11-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e125 |
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