Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods
Curing is a technological process that improves Serving Spoon Set the tenderness, water retention, and overall quality of canned food.This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using