Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss-Reference-Cited by-同舟云学术

Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss

Published:2014-05 Issue:1 Volume:97 Page:93-103
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kılıç B.,Şimşek A.,Claus J.R.,Atılgan E.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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3. Factors relating to oxidative stability of cooked broiler breast patties treated with sodium tripolyphosphate;Ang;Journal of Food Science,1989

4. Perspectives on warmed-over flavor;Asghar;Food Technology,1988

5. Hydrolysis of polyphosphates added to meat;Awad,1968

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