Influence of the Freezing Rate on the Rheological and Gelation Properties of Dark Poultry Meat-Reference-Cited by-同舟云学术

Influence of the Freezing Rate on the Rheological and Gelation Properties of Dark Poultry Meat

Published:1990-05 Issue:5 Volume:69 Page:827-832
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BARBUT S.,MITTAL G.S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/69/5/827/4320296/poultrysci69-0827.pdf

Reference25 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists,1980

2. Rheological and gelation of properties of meat batters prepared with three chloride salts;Barbut;J. Food Sci.,1988

3. Effects of salt and fat reduction on the rheological and gelation properties of turkey meat batters;Barbut;Can. Agric. Eng. J.,1989

4. Effects of frozen storage on the ultrastructure of bovine muscle;Carrol;J. Food Sci.,1981

5. Feher, L., K. Kabok, and T. Huszka, 1981. Correlation between the rheological parameters and microstructure of Bolugnese-type sausages. Pages 280–284 in: Proc. Eur. Meat Workers Conf., Vienna, Austria.

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