Processing Temperature and Moisture Content Effects on the Texture and Microscopic Appearance of Cooked Fowl Meat Gels-Reference-Cited by-同舟云学术

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Processing Temperature and Moisture Content Effects on the Texture and Microscopic Appearance of Cooked Fowl Meat Gels

Published:1996-12 Issue:12 Volume:75 Page:1603-1610
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

VOLLER L.M.,DAWSON P.L.,HAN I.Y.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/75/12/1603/4297223/poultrysci75-1603.pdf

Reference16 articles.

1. Official Methods of Analysis;Association of Official Analytical Chemists,1984

2. The basis of meat texture;Bailey;J. Sci. Food Agric.,1972

3. Aseptic processing and packaging of food;Buchner,1993

4. Heat-induced changes in myofibrillar proteins of bovine Longissimus dorsi muscle;Cheng;J. Food Sci.,1979

5. Effect of aseptic processing on the texture of chicken meat;Dawson;Poultry Sci.,1991

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1. Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters;Poultry Science;2019-06

2. EFFECT OF POST PACKAGE REHEATING ON THE QUALITY OF HURDLE TREATED PORK SAUSAGES AT AMBIENT TEMPERATURE (37âÂ±â1C) STORAGE;Journal of Muscle Foods;2010-01

3. Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage;Meat Science;2008-05

4. Physical evaluation of popped cereal snacks with spent hen meat;Meat Science;2003-08

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