Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast-Reference-Cited by-同舟云学术

Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Published:2020-07-02 Issue:8 Volume:85 Page:2398-2405
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jantaranikorn Matthanee¹,Yongsawatdigul Jirawat¹^ORCID

Affiliation:

1. School of Food Technology Institute of Agricultural Technology, Suranaree University of Technology Nakhon Ratchasima 30000 Thailand

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15308

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3. Effects of Sodium Chloride, Phosphate, and Dextrose on the Heat Stability of Purified Myoglobin, Hemoglobin, and Cytochrome c

4. GFP-mut2 Proteins in Trehalose-Water Matrixes: Spatially Heterogeneous Protein-Water-Sugar Structures

5. Influence of electrical stunning voltages on bleed out and carcass quality in slaughtered broiler chickens;Ali S. A.;Archiv für Geflügelkunde,2007

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1. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming;Poultry Science;2023-01

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