Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork-Reference-Cited by-同舟云学术

Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork

Published:2017-01-25 Issue:5 Volume:48 Page:403-414
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Booren B. L.¹,Castell-Perez M. E.²,Miller R. K.³

Affiliation:

1. Vice President Scientific Affairs; American Meat Institute; Washington DC 20036

2. Department of Biological and Agricultural Engineering; Texas A&M University, 2117 TAMU, College Station, Texas; 77843-2117

3. Department of Animal Science; Texas A&M University, 2471 TAMU, College Station, Texas; 77843-2471

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12243/fullpdf

Reference43 articles.

1. Heat-induced gelation and protein-protein interaction of actomyosin;Acton;Journal of Food Biochemistry,1981

2. Injection marination strategies for remediation of pale, exudative broiler breast meat;Alvarado;Poultry Science,2003

3. Pale, soft, and exudative poultry meat: Reviewing ways to manage at the processing plant;Barbut;Poultry Science,2009

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