INFLUENCE OF SALT ADDITION ON TENDERNESS OF HOT BONED PORK, CHICKEN, TURKEY, AND BEEF ROLLS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07515.x/fullpdf
Reference17 articles.
1. PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET
2. The Influence of Post-mortem Glycolysis on Poultry Tenderness
3. Emulsifying Characteristics of Prerigor and Postrigor Poultry Muscle
4. Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls
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1. Utilisation of Turkey Meat in Further-processed Products;Processing of Poultry;1995
2. Influence of Processing on Product Quality and Yield;Processing of Poultry;1995
3. RESTRUCTURED PORK CHOPS WITH ADDED TURKEY THIGHS;Journal of Food Quality;1988-07
4. RESTRUCTURED BEEF AND TURKEY STEAKS;Journal of Food Quality;1987-10
5. Review: Application of science and technology to poultry meat processing;International Journal of Food Science & Technology;1986-12
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