Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/3/711/4440216/711.pdf
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5. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef;Bernthal;Meat Sci.,1989
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1. Hot boning of meat;Encyclopedia of Meat Sciences;2024
2. Research Note: Subzero saline chilling improved chilling efficiency and bacterial reduction of turkey carcasses;Poultry Science;2021-11
3. Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels;International Journal of Food Science & Technology;2020-05-15
4. Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology;Poultry Science;2019-05
5. Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage;Meat Science;2018-11
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