Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate
Author:
Affiliation:
1. Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf
Reference38 articles.
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2. Alvarado CZ and Sams AR. Injection marination strategies for remediation of pale, exudative broiler breast meat. Poultry Science, 82: 1332-1336. 2003.
3. AOAC. Official methods of analysis. 15th ed. Washington, D.C.: Assoc. of Official Analytical Chemists. 1990.
4. Barbut S. Measuring sensory and functional properties. In: Poultry products processing. An industry guide. pp. 467-511. CRC Press. New York. 2002.
5. Barbut S, Sosnicki AA, Lonergan SM, Knapp T, Ciobanu DC, Gatcliffe LJ, Huff-Lonergan E and Wilson EW. Progress in reducing the pale, soft and exudative PSE. problem in pork and poultry meat. Meat Science, 79: 46-63. 2008.
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