Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature.

Poult Sci · 2021 · PMC8264151 · PMID 34225199

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an increasing trendno p-value reported

Shear values showed an increasing trend as meat temperature decreased due to sample cooling which impacts moisture, but potentially also collagen and fat properties that may affect the hardness of the meat.

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