HIGHLIGHTS
- who: Tomau017e Polak and colleagues from the (UNIVERSITY) have published the research work: Oxidative stability of chicken meat at different oxygen concentrations in the packaging unit, in the Journal: (JOURNAL)
- what: The aim of this study was to preserve the quality and prevent the colour lipid and protein oxidation in chicken breast fillet (pectoralis major muscle) during storage.
SUMMARY
Chicken meat is one of the most popular meats due to its low price and favourable nutrient composition (Patsias et_al, 2006). The approximate ratio of gases (vol. %, oxygen (O2): carbon_dioxide (CO2): nitrogen . . .
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