Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/8/1744/4456899/poultrysci89-1744.pdf
Reference29 articles.
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2. The effect of short-term tumbling and salting on the quality of turkey breast muscle;Babdji;Poult. Sci.,1982
3. Meat cut and injection level affects the tenderness and cook yield of processed roast beef;Boles;Meat Sci.,2001
4. Texture profile analysis;Bourne;Food Technol.,1978
5. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins;Bowker;J. Food Sci.,2010
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