Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

Landbrug og biologi

• supercooling 100%
• breast meat 88%
• chicken meat 85%
• plate count 71%
• meat quality 54%
• storage time 47%
• protein solubility 44%
• texture 44%
• frozen storage 42%
• water holding capacity 37%
• lactic acid bacteria 34%
• color 31%
• weight loss 31%
• chilled meats 30%
• temperature 29%
• meat 28%
• thiobarbituric acid-reactive substances 18%
• cold storage 18%
• storage temperature 18%
• solubility 16%
• shelf life 15%
• sampling 6%
• methodology 4%