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Effect of freezing on electrical properties and quality of thawed chicken breast meat

Ran Wei1, Peng Wang1, Minyi Han1

  • 1Key Lab of Meat Processing and Quality Control, MOE, Synergetic Innovation Centre of Food Safety and Nutrition, Jiangsu Collaborative Innovation Centre of Meat Production and Processing, Key Laboratory of Animal Products Processing, MOA, National Centre of Meat Quality and Safety Control, MOST, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21009, China.

Asian-Australasian Journal of Animal Sciences
|August 25, 2016
PubMed
Abstract

Keywords:
Electrical PropertiesFrozen-thawed Chicken MeatImpedanceQuality

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