Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
The tenderisation effects of pineapple (Josephine variety) core extracts on the quality of free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) and duration (15, 25, and 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, and microbiologi...
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| Main Authors: | , , |
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| Format: | Article |
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Codon Publications
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101164/ https://www.itjfs.com/index.php/ijfs/article/view/2086 |
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