Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking-Reference-Cited by-同舟云学术

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Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking

Published:2006-03 Issue:3 Volume:72 Page:567-573
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sammel L.M.,Claus J.R.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast;Bagorogoza;Journal of Food Science,2001

2. Citric acid;Bouchard,1979

3. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat;Du;Poultry Science,2002

4. Quality characteristics of irradiated ready-to-eat breast rolls from turkey fed conjugated linoleic acid;Du;Poultry Science,2002

5. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking;Du;Meat Science,2002

Cited by 22 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. Citric Acid: Properties, Microbial Production, and Applications in Industries;Molecules;2023-12-19

2. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts;Food Science of Animal Resources;2023-03

3. Purification of pectin by ultrafiltration in combination with sodium citrate;Journal of Food Engineering;2022-12

4. Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers;Journal of Texture Studies;2020-04

5. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts;Food Science of Animal Resources;2020-03

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