Changes in Myofibrillar Protein and Collagen Content of Mechanically Deboned Chicken Meat Due to Washing and Screening-Reference-Cited by-同舟云学术

Changes in Myofibrillar Protein and Collagen Content of Mechanically Deboned Chicken Meat Due to Washing and Screening

Published:1992-07 Issue:7 Volume:71 Page:1221-1227
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

YANG T.S.,FRONING G.W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/71/7/1221/4365919/poultrysci71-1221.pdf

Reference36 articles.

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3. Bailey, A. J., 1989. The chemistry of collagen crosslinks and their role in meat texture. Pages 127–135 in: Proceeding of the 42nd Annual Reciprocal Meat Conference. National Live Stock and Meat Board. Chicago, IL.

4. Surimi processing of MDPM;Ball;Broiler Ind.,1988

5. Composition of washed broiler thigh meat;Ball;Poultry Sci.,1984

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