Determining sensory thresholds for juiciness and hardness in chicken breasts using chew-stage protocol and physicochemical validation
Food Science and Technology International
Published online on February 12, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To improve ...
Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To improve ...