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Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat 원문보기

Food science of animal resources, v.39 no.3, 2019년, pp.494 - 502  

Ha, Jung-Heun (Department of Food Science and Nutrition, Dankook University) ,  Lee, Ju-Ho (Hansalim Food) ,  Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) ,  Choi, Yang-Il (Department of Animal Science, Chungbuk National University) ,  Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University)

Abstract AI-Helper 아이콘AI-Helper

The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest ...

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문제 정의

  • However, there are few studies on the effects of WP injection into meats as a curing solution, and its contribution to the overall quality and storage stability of CBM. This study was designed to investigate the quality and storage stability of CBM injected with WP. The data from this study will provide basic information for the development of CBM-based products that meet consumer needs.
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