|
|||||
|
|
Prediction of sensory texture of broiler breast meat using instrumental spectral stress–strain analysis |
|
| Authors: | Youngseung Lee Rui Xiong Jean‐François Meullenet |
| Affiliation: | 1. Department of Food Science and Nutrition, Dankook University, , Yongin, Gyeonggi‐Do, Korea;2. Unilever R&D, , Trumbull, CT, 06611 USA;3. Department of Food Science, University of Arkansas, , Fayetteville, AR, 72704 USA |
| Abstract: | |
| Keywords: | Broiler breast meat sensory evaluation spectral strain– stress analysis tenderness |