Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel - Lan, Meijuan; Li, Lin; Peng, Xiaolong; Chen, Juncheng; Cao, Qiuhua; He, Ni; Cai, Jiaxian; Li, Bing; Zhang, Xia (Food science & technology, 2021)
Keywords: chewiness; chicken meat; chickens; color; flavor; Gel properties; gels; hardness; lard; Lipid; lipids; magnetism; Microstructure; pale soft exudative meat; peanut oil; poultry industry; Protein conformation; PSE-like chicken meat; sensory evaluation; sunflower oil; texture; water holding capacity; Microstructure; Protein conformation; Lipid; PSE-like chicken meat; Gel properties