Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage
The study aimed to investigate and compare the contents of carboxymethyllysine (CML) in two kinds of broilers during postmortem ageing and storage. The contents of CML in raw and boiled (100 °C, 30 min) broiler briskets and legs which were from white feather broilers (n = 8) and yellow feather broil...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001087 |
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