Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey
Author:
Funder
Rhodia Corporation
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Lipid oxidation and color stability in restructured meat systems during frozen storage;Akamittath;Journal of Food Science,1990
2. Factors relating to oxidative stability of cooked broiler breast patties treated with sodium tripolyphosphate;Ang;Journal of Food Science,1989
3. Processed meats/poultry/seafood;Claus,1994
4. Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast;Claus;Meat Science,2010
5. Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavor development in cooked, vacuum-packaged, frozen turkey;Craig;Journal of Food Science,1991
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