Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage.

• Tác giả: Pitchaporn Ungkusonmongkol, Saowakon Wattanachant
• Ngôn ngữ: eng
• Ký hiệu phân loại: 895.919 Other Tai literatures
• Thông tin xuất bản: India : Journal of food science and technology , 2025
• Bộ sưu tập: NCBI
• ID: 748227

Tóm tắt

This study investigated the impact of chilling on the quality of breast and leg meat from spent laying and broiler duck meats (BSD, LSD, BBD, and LBD) over 0, 5, and 9 days. Variations in meat type and chilling duration influenced chemical and physical properties and preference scores. Moisture content in duck meat decreased during chilling (