Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/5/1002/4338972/poultrysci89-1002.pdf
Reference34 articles.
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2. Postmortem metabolism in turkeys and the effect of chilling time and temperatures in the development of pale, soft, and exudative meat. PhD Diss. A458;Alvarado,2001
3. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis;Alvarado;Poult. Sci.,2002
4. Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat;Ang;Poult. Sci.,1987
5. Colour measurements for evaluating the pale soft exudative (PALE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
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