The objective was to evaluate the impact of different forms of iron including myoglobin, hemin and ferric chloride on the quality of chicken breast meat.

中文翻译：

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肌红蛋白、血红素和三价铁对鸡胸肉品质的影响。

目的是评估不同形式的铁（包括肌红蛋白、氯化血红素和氯化铁）对鸡胸肉质量的影响。