Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer-Reference-Cited by-同舟云学术

Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer

Published:2011-07 Issue:3 Volume:12 Page:244-254
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Omana Dileep A.,Plastow Graham,Betti Mirko

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

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4. Impact of muscle type and sodium chloride concentration on the quality, sensory and instrumental color characteristics of solution enhanced whole-muscle beef;Baublits;Meat Science,2006

5. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values;Beltran;Meat Science,2003

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