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Effect of high‐pressure treatment on the quality of prepared chicken breast
Author(s) -
Dong Kai,
Luo Xin,
Liu Lan,
An Fengping,
Tang Daobang,
Fu Lingyun,
Teng Hui,
Huang Qun
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14776
Subject(s) - chewiness , chicken breast , microstructure , food science , texture (cosmology) , pascalization , high pressure , chemistry , tbars , biochemistry , enzyme , lipid peroxidation , crystallography , computer science , engineering physics , engineering , artificial intelligence , image (mathematics)
The prepared chicken breast is a kind of new and nutritious food with the chicken breast as raw material and processed by vacuum rolling. The physicochemical properties and microstructure of chicken breast meat treated with high‐pressure can be improved obviously. It provides the foundation for the development of chicken breast in food processing.