Effect on the Quality Characteristics of Turkey Breast Muscle of Tumbling Whole Carcasses in the Presence of Salt and Phosphate-Reference-Cited by-同舟云学术

Effect on the Quality Characteristics of Turkey Breast Muscle of Tumbling Whole Carcasses in the Presence of Salt and Phosphate

Published:1987-07 Issue:7 Volume:66 Page:1180-1183
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

MAKI AUDAY A.,FRONING GLENN W.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/66/7/1180/4313382/poultrysci66-1180.pdf

Reference10 articles.

1. The effect of short-term tumbling and salting on the quality of turkey breast muscle;Babji;Poultry Sci.,1982

2. Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics;Froning;Poultry Sci.,1985

3. Ham massaging;Gillett;Effect of massaging cycle, environmental temperature and pump level on yield, bind and color of intermittently massaged hams. J. Food Sci.,1982

4. Sample centrifugal method for measuring expressible moisture, a water binding property of muscle foods;Jauregui;J. Food Sci.,1981

5. Influence of tumbling and electrical stimulation on distribution and content of sodium nitrite and sodium chloride in bacon;Ockerman;J. Food Sci.,1980

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