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2019•Journal of Food Science and TechnologyOpen access

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

Marta Suely Madruga, Thayse Cavalcante da Rocha, Leila Moreira de Carvalho, Ana Maria Barbosa Lima Sousa, Arnoud C. de S. Neto, Daniella Godoy Coutinho, Andressa Samara de Carvalho Ferreira, Alida Janine Soares, Mércia de Sousa Galvão, Elza Iouko Ida, Mario Estévez

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Key concepts: Chicken breast, Chewiness, Food science, TBARS, Chemistry, Water holding capacity, White meat, Emulsion

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