Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat

Author:

Popp J.,Krischek C.,Janisch S.,Wicke M.,Klein G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference59 articles.

1. Cured color development during fermented sausage processing;Acton;J. Food Sci.,1977

2. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998

3. Official Methods of Analysis;AOAC,1990

4. Aviagen. 2012. Big 6 and Big 7 commercial performance goals. Accessed Feb. 19, 2013. http://www.aviagenturkeys.com/gb/products/but.aspx.

5. Pale, soft, and exudative poultry meat—Reviewing ways to manage at the processing plant;Barbut;Poult. Sci.,2009

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