Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.
Hyun-Wook KimJi-Han KimFeifei YanHeng-Wei ChengYuan H Brad KimPublished in: Journal of the science of food and agriculture (2017)
The results of the present study indicate that chronic heat stress and probiotic supplementation had no practical adverse impact on protein functionality and oxidative stability of ground chicken leg meat. © 2017 Society of Chemical Industry.