Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast-Reference-Cited by-同舟云学术

Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast

Published:2010-04 Issue:4 Volume:84 Page:755-759
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Claus James R.,Sawyer Christopher A.,Vogel Kurt D.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. AMSA, (1991). Guidelines for meat color evaluation. American Meat Science Association and National Livestock and Meat Board, 44, 1–17. http://www.meatscience.org/Pubs/factsheets/M9110228.pdf.

2. Nonfat dry milk inhibits pink discoloration in turkey rolls;Dobson;Poultry Science,1992

3. The microstructure of raw meat batters prepared with monovalent and divalent chloride salts;Gordon;Food Structure,1990

4. Pink Color defect in poultry white meat as affected by endogenous conditions;Holownia;Journal of Food Science,2003

5. Inhibition of pink color development in cooked uncured ground turkey by the addition of citric acid;Kieffer;Journal of Muscle Foods,2000

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