Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle

The study was conducted to determine the effects of probiotic supplementation and fast freezing on quality attributes and oxidation stability of frozen/thawed chicken breast muscle. Broilers (n = 168) were fed with a basal diet or the basal diet plus 250 mg of Sporulin (three strains of Bacillus subtilis)/kg of basal diet for 45 days. Pairs of breasts were separated from chicken carcasses and randomly assigned to either slow (−30 °C) or fast...