Chemical equilibrium of minced turkey meat in organic acid solutions-Reference-Cited by-同舟云学术

Chemical equilibrium of minced turkey meat in organic acid solutions

Published:2007-02 Issue:2 Volume:75 Page:308-314
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Goli T.,Abi Nakhoul P.,Zakhia-Rozis N.,Trystram G.,Bohuon P.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Relations between muscle pH and important biochemical parameters during the post-mortem changes in mammalian muscles;Bendall;Meat Science,1979

2. Tenderization of beef by lactic acid injected at different times post mortem;Berge;Meat Science,2001

3. Gault, N.F.S. (1984). The influence of acetic acid concentration on the efficiency of marinading as a process for tenderizing beef. In Meat Research Workers-3rd European meeting Bristol.

4. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH;Gault;Meat Science,1985

5. Marinaded meat;Gault,1991

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