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METHOD FOR IMPROVING TASTE, TENDERNESS AND CONSUMER ACCEPTANCE IN TOTAL OF POULTRY MEAT
METHOD FOR IMPROVING TASTE, TENDERNESS AND CONSUMER ACCEPTANCE IN TOTAL OF POULTRY MEAT
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机译:改善家禽肉中口味,延展性和消费者接受度的方法
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摘要
A method is provided for improving the flavor, tenderness and/or consumer acceptability of the meat of domestic fowl. The method includes feeding low levels of long chain omega-3 and/or omega-6 HUFAs to the fowl, preferably during the later stages of the production cycle. The method can also result in improved nutrition value in the meat of the fowl.
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