Comparative analysis of meat quality and flavor compounds in hot fresh, chilled, and frozen Qingyuan partridge chicken
Flavor is a crucial factor influencing meat quality and consumer acceptance of meat products. This study investigated the differences in meat quality and flavor compounds among three primary forms of commercially available chicken meat: hot fresh, chilled, and frozen. Compared to hot fresh and froze...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005219 |
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