Relationship of lipid-protein oxidation with meat quality and volatile organic compounds in Korean native chickens and broilers during frozen storage
This study investigated the relationship of lipid-protein oxidation with meat quality and volatile organic compounds in breast meat of Korean Woorimatdag No. 2 chicken (WRMD2) and commercial broiler (CB) under vacuum storage at –20 °C for 270 days. Frozen storage significantly affects lipid-protein...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-10-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125007667 |
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