Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler a... | RTCL.TV
Channel: Social RTCL TV
Date: 2023-09-08

### Keywords ###
#broiler #jidoriniku #sensory #springiness #texture #RTCLTV #shorts

### Article Attribution ###
Title: Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel
Authors: Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita ,and Koichi Chikuni
Publisher: Japan Poultry Science Association
DOI: 10.2141/jpsa.0160066
DOAJ URL: https://doaj.org/article/aa1daca123f04b35b6174d6a83393e75
Source URL: https://www.jstage.jst.go.jp/article/jpsa/54/1/54_0160066/_pdf/-char/en



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### Video Timestamps ###
0:00:00 - Summary 
0:00:14 - Title 
0:00:21 - End