Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/5/1112/4335525/poultrysci90-1112.pdf
Reference61 articles.
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3. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
4. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;J. Muscle Foods,1995
5. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
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