Textural properties of chicken breast treated by different means

Authors

  • Jozef Čurlej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra
  • Eva Čurlejová University Hospital Olomouc, Department of Traumatology, I. P. Pavlova 6, 779 00 Olomouc,
  • Peter Zajác Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra
  • Jozef Čapla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 01 Nitra

DOI:

https://doi.org/10.5219/313

Keywords:

chicken breast, texture, HDP/WBV set, firmness, work of shear

Abstract

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Published

2013-11-17

How to Cite

Čurlej, J. ., Čurlejová, E. ., Zajác, P. ., & Čapla, J. . (2013). Textural properties of chicken breast treated by different means. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 197–201. https://doi.org/10.5219/313

Issue

Vol. 7 No. 1 (2013): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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