Effect of Salt and Phosphates During Tumbling of Turkey Breast Muscle on Meat Characteristics
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/64/7/1328/4461982/poultrysci64-1328.pdf
Reference23 articles.
1. The effect of short-term tumbling and salting on the quality of turkey breast muscle;Babji;Poultry Sci.,1982
2. Vacuum mixing influence on characteristics of sectioned and formed beef steak;Booren;J. Food Sci.,1981
3. Effect of polyphosphates on binding properties of chicken meat;Froning;Poultry Sci.,1965
4. Effect of various additives on the binding properties of chicken meat;Froning;Poultry Sci.,1966
5. Interaction between phosphates and meat proteins;Hamm,1970
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