Effect of nutrition and heat treatment methods on sensory traits of chicken meat
2006
Savkovic,T.,Faculty of Technology, Novi Sad (Serbia). Feed Technology Department | Jokanovic, M.,Faculty of Technology, Novi Sad (Serbia). Department of Canned Food Engineering | Tojagic, S.,Faculty of Technology, Novi Sad (Serbia). Meat Technology Department
The influences of probiotics inclusion in feed and different cooking treatment on sensory attributes and cooking loss, as main quality characteristics of chicken breast meat, were investigated in this paper. The results showed that supplemented probiotics decrease cooking loss and effect formation of characteristic sensory attributes of thermally treated chicken meat. Sensory attributes of experimental group were assigned somewhat lower grades then control group, whereas combination of dry and water cooking-stewing, was used as the most appropriate method for processing chicken meat from trial group.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Matica Srpska Library