Interpretive Summaries

More Tender Goose Meat: Stepwise Chilling with Calcium Incubation 

01-28-2024 10:29 AM

In this study, researchers applied stepwise chilling with calcium incubation to goose meat, aiming to improve the meat’s tenderness. The results of the study have yielded promising results for processors looking to keep goose meat tender after slaughter.

#InterpretiveSummary
#PoultryScienceJournal
#Geese
#MeatQuality
#PostmortemTenderization
#Calpain
#ShearForce

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Uploaded - 01-28-2024

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