Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/78/6/914/4519278/poultrysci78-0914.pdf
Reference41 articles.
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2. Texture profile analysis;Bourne;Food Technol.,1978
3. Characteristics of low- and high-fat beef patties: effect of high hydrostatic pressure;Carballo;J. Food Prot.,1997
4. Texture of uncooked and cooked low- and high-fat meat batters as affected by high hydrostatic pressure;Carballo;J. Agric. Food Chem.,1996
5. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens Listeria innocua in inoculated minced beef muscle;Carlez;Lebensm.-Wiss. Technol.,1993
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