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Showing 1 to 2 of 2 for “"Meat Texture"”.
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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
<p>Over the past few decades, broiler breast meat has changed in terms of meat quality. Meat quality has deteriorated with the rise in the occurrence of muscle myopathies. Conditions such as woody breast, which is described as pale and bulging areas of distinct hardness, compromise both the …
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The Effects of E-Beam Irradiation, Microwave Energy and High Hydrostatic Pressure on Presence and Health Significance of Cryptosporidium parvum in Eastern Oysters (Crassostrea virginica)
… sec (62.5°C) showed extensive changes in oyster meat texture and color. Thus due to lack of efficacy and unacceptable tissue changes, microwave treatment of oysters is not considered a viable food processing method. High pressure processing of shucked oysters at all pressures tested (305 MPa, 370 …