Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy-Reference-Cited by-同舟云学术

Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

Published:2021-04-29 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Carvalho Larissa Tátero¹,Giampietro‐Ganeco Aline¹,Mello Juliana Lolli Malagoli²,Ferrari Fábio Borba²,Souza Rodrigo Alves¹,Souza Pedro Alves²,Borba Hirasilva²,Trindade Marco Antonio¹,Domínguez Rubén³,Lorenzo José M.³⁴^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Animal Science and Food Engineering (FZEA) University of São Paulo Pirassununga Brazil

2. Department of Technology Faculty of Agrarian and Veterinary Studies (FCAV) State University of São Paulo Jaboticabal Brazil

3. Centro Tecnológico de la Carne de GaliciaParque Tecnológico de Galicia Ourense Spain

4. Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15555

Reference39 articles.

1. Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle

2. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

3. Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products

4. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers