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Effects of different thawing methods on the ph, water holding capacity, extract release volume and TBA value of broiler chicken under repeated freeze-thaw cycles

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The present study was undertaken to assess broiler chicken breast fillets' physicochemical quality characteristics changes caused due to repeated freeze-thaw cycles by three different thawing methods. Meat samples were subjected to slow freezing at -18℃ for seven days and thawed under various thawing methods viz. |

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