Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Jiawei ZhangDandan DuYujuan XuZhaoming WangKezhou CaiQingmei ZengHui Zhou Bao-Cai Xu

Published in: Journal of the science of food and agriculture (2024)

Water status of chicken meat heated at different steaming temperatures is closely related to the evolution of protein conformations. The present study serves as a robust theoretical foundation for enhancing the quality of steamed chicken products at an industrial scale. © 2024 Society of Chemical Industry.

Keyphrases

protein protein
amino acid
heavy metals
binding protein
risk assessment
quality improvement
drug induced