Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/86/12/2666/4385021/poultrysci86-2666.pdf
Reference28 articles.
1. Understanding marinade technology;Acton;Poult. Proc.,1994
2. Early postmortem injection and tumble marination effects on broiler breast meat tenderness;Alvarado;Poult. Sci.,2004
3. Studies on the marinating of chicken parts for deep-fat frying;Chen;J. Food Sci.,1982
4. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chicken;Farr;Poult. Sci.,1970
5. Effects of polyphosphates on binding properties of chicken meat;Froning;Poult. Sci.,1965
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