Sodium reduction in Turkey breast meat by using sodium anion species-Reference-Cited by-同舟云学术

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Sodium reduction in Turkey breast meat by using sodium anion species

Published:2020-04 Issue: Volume:124 Page:109110
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pandya Janam K.,Decker Kelsey E.,Goulette Timothy,Kinchla Amanda J.

Funder

Center for Agriculture, Food and the Environment, University of Massachusetts Amherst

National Institute of Food and Agriculture

Department of Food Science, University of Massachusetts Amherst

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of Turkey meat prepared products;Ayadi;Food and Bioproducts Processing,2009

2. Diffusion of sodium chloride in pork tissue;Graiver;Journal of Food Engineering,2006

3. Mathematical modeling of the uptake of curing salts in pork meat;Graiver;Journal of Food Engineering,2009

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3. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review;Foods;2022-08-04

4. Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review;Foods;2021-04-28

5. Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach;Journal of Food Processing and Preservation;2021-04-16

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