Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham-Reference-Cited by-同舟云学术

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Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

Published:2012-06-30 Issue:3 Volume:32 Page:268-273
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Si-Young,Choi Ji-Hun,Choi Yun-Sang,Kim Hack-Youn,Ahn Kwang-Il,Kim Hyun-Wook,Kim Tae-Hyun,Song Dong-Heon,Kim Cheon-Jei

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201220962916118.pdf

Reference25 articles.

1. Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

2. ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS

3. Utilização da Energia de Dietas para Frangos de Corte Formuladas com Óleo Ácido de Soja

4. The Influence of Marination, Weight, and Cooking Technique on Tenderness of Broilers

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1. Soybean Glycinin’s Antibacterial Properties Provide a Feasible Natural Alternative for Improving the Overall Quality and Shelf-Life of Beef Steaks and Combating Foodborne Pathogens;Food and Bioprocess Technology;2024-08-22

2. Effects of dietary disodium fumarate supplementation on muscle quality, chemical composition, oxidative stress and lipid metabolism of Hu sheep induced by high concentrate diet;Meat Science;2023-07

3. Marination ingredients on meat quality and safety—a review;Food Quality and Safety;2023-01-01

4. Effect of vacuum tumbling assisted marination on textural and sensory properties of deep-fried Indian white shrimp;Indian Journal of Fisheries;2022-09-30

5. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat;Foods;2021-09-12

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