Dried Plum Products as a Substitute for Phosphate in Chicken Marinade

Author:

Jarvis Nathan,Clement Ashley R.,O’Bryan Corliss A.,Babu Dinesh,Crandall Philip G.,Owens Casey M.,Meullenet Jean-Francois,Ricke Steven C.

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. Understanding marinade technology;Acton;Poultry Proc,1994

2. Early postmortem injection and tumble marination effects on broiler breast meat tenderness;Alvarado;Poultry Sci,2004

3. Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture;Cavitt;Poultry Sci,2001

4. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length;Cavitt;J Food Sci,2004

5. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage;de Gonzalez;J Food Sci,2008a

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