Iksoon Kang

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  • Enhancing texture and tenderness in poultry meat
    Enhancing texture and tenderness in poultry meat

    Enhancing texture and tenderness in poultry meat

    The texture and tenderness of poultry meat are key factors in ensuring consumer satisfaction, and these qualities are significantly affected by how birds are treated before, during and after slaughter. This chapter begins by explaining how, after slaughter, the decline of muscle pH and the develo...

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    £25.00
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