EFFECTS OF COLLAGEN ADDITION ON THE FUNCTIONALITY OF PSE-LIKE AND NORMAL BROILER BREAST MEAT IN A CHUNKED AND FORMED DELI ROLL
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2004.08104.x/fullpdf
Reference12 articles.
1. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork
2. AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS
3. Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef
4. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
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