Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage-Reference-Cited by-同舟云学术

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Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage

Published:2011-06-30 Issue:3 Volume:31 Page:460-468
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:

Lee Jae-Joon,Choi Jung-Soek,Jung Dong-Soon,Park Sung-Hyun,Choi Yang-Il

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/JAKO201122262524725.pdf

Reference31 articles.

1. Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties

2. Functionality of muscle proteins in gelation mechanisms of structured meat products

3. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin

4. The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical Characteristics of Processed Chicken Products Containing Black Soldier Fly Larvae Powder for Pet Dogs;Korean Journal of Poultry Science;2024-06

2. Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages;Cogent Food & Agriculture;2023-07-21

3. CRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT;Food Science and Technology;2021-03-26

4. Characteristics of processed poultry products;World's Poultry Science Journal;2020-10-01

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