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Showing 1 to 1 of 1 for “"Intrumental Analysis"”.
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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis
… with or without WB characteristics. Instrumental analysis was conducted on 56 or 60 d broilers that were processed and scored for woody breast (WB). Individual fillets were separated into right and left fillets and the right fillet and cooked using three different heating methods: bake, grill, or …