Impact of white striping on functionality attributes of broiler breast meat1.

Abstract

The influence of white striping (WS) on the water-holding capacity (WHC) and protein functionality attributes of broiler breast meat was investigated. Boneless breast fillets (Pectoralis major) were collected from the deboning line of a commercial processing plant and categorized by WS score (normal, moderate, severe). The physical (weight, pH, CIE-color… (More)
DOI: 10.3382/ps/pew115

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