Pretreatment Effects on the Texture and Integrity of Aseptically Processed Chicken Meat Particulates-Reference-Cited by-同舟云学术

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Pretreatment Effects on the Texture and Integrity of Aseptically Processed Chicken Meat Particulates

Published:1993-05 Issue:5 Volume:72 Page:968-978
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

DAWSON PAUL L.,SHELDON BRIAN W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/72/5/968/4471000/poultrysci72-0968.pdf

Reference27 articles.

1. Official Methods of Analysis,1984

2. Effect of cooking temperature and time on the shear properties of meat;Bouton;J. Food Sci.,1981

3. Heat-induced changes in myofibrillar proteins of bovine Longissimus dorsi muscle;Cheng;J. Food Sci.,1979

4. Guidelines to training a texture profile panel;Civille;J. Texture Stud.,1973

5. Effect of ions on protein conformation and functionality;Damodaran,1982

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of Electrical Stimulation During Bleeding on Shear Values and Cook Loss of Breast Fillets From Mature Chickens Deboned at Two or Twenty-Four Hours Post-Evisceration;Journal of Applied Poultry Research;2002-03

2. High temperature processing effects on the properties of fowl meat gels;Poultry Science;1997-05

3. Processing Temperature and Moisture Content Effects on the Texture and Microscopic Appearance of Cooked Fowl Meat Gels;Poultry Science;1996-12

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