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Prolonged 20 h heating of chicken meat in water at 75°C softens the meat, increases the levels of endogenous and degraded metabolites in the stock, but depletes reduced glutathione and glutamine

By Yukari Ohta and others at
LogoGunma University
We investigated the effects of 20 h of heating at 60°C and 75°C, after initial 20 min of heating at 85°C, on the texture of chicken meat and on the chemical components of chicken stock. Prolonged heating at both temperatures decreased the toughness of chicken meat, especially of the skin.... Show more
August 25, 2022
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Prolonged 20 h heating of chicken meat in water at 75°C softens the meat, increases the levels of endogenous and degraded metabolites in the stock, but depletes reduced glutathione and glutamine
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