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Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage |
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| Authors: | Feifei Yan Heng‐wei Cheng Yuan H Brad Kim |
| Affiliation: | 1. Department of Animal Sciences, Purdue University, West Lafayette, IN, USA;2. Livestock Behavior Research Unit, USDA‐Agricultural Research Service, West Lafayette, IN, USA;3. Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, USA |
| Abstract: | |
| Keywords: | Bacillus subtilis chicken leg heat stress lipid oxidation protein oxidation |