HIGH-INTENSITY ULTRASONICATION CAN HELP TO MITIGATE EXCESSIVE HARDNESS OF WOODY BREAST MEAT IN BROILERS.

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  • Source:
    National Provisioner. Jun2024, p27-27. 1p.
  • Additional Information
    • Subject Terms:
      SONICATION; MEAT; CHICKEN as food; HARDNESS; DENATURATION of proteins; POULTRY products
    • Abstract:
      The article focuses on the use of high-intensity ultrasonication to address the issue of Woody Breast (WB) meat defect in broilers, which affects meat texture and functionality. Topics include the technological implications of ultrasonication on meat tenderness, the microscopic changes observed in affected muscle tissues, and the potential applications of this technology to enhance poultry meat quality despite the WB condition.