Ultrasonic

Changes in the Physical Quality of Culled Layer Chicken Meat at Different Ultrasonic Time Levels

Revy Arina Roudhotul Khoiriyah, Khotibul Umam Al Awwaly & Agus Susilo · Asian Food Science Journal · 2023

Aims: This study aims to determine changes in the quality of culled layer chicken meat at different ultrasonic time levels based on Cooking loss, pH, Electrical Conductivity (EC), Tenderness and Color L*a*b*. the material used is culled layer chicken meat which has been ultrasoni...