The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2550-7.pdf
Reference36 articles.
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2. Alvarado CZ, Sams AR (2004) Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat. Poult Sci 83:1039–1046. doi: 10.1093/ps/83.6.1039
3. AOAC (2012) Official methods of analysis. In: Latimer GW (ed) Association of official analytical chemists, 19th edn. Gaithersburg, MD, USA
4. Barbut S (2009) Pale, soft, and exudative poultry meat—reviewing ways to manage at the processing plant. Poult Sci 88:1506–1512. doi: 10.3382/ps.2009-00118
5. Bloukas JG, Paneras ED, Fournitzis GC (1997) Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil. Meat Sci 45:223–238. doi: 10.1016/S0309-1740(96)00108-8
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