The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast Muscle-Reference-Cited by-同舟云学术

The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast Muscle

Published:1982-02 Issue:2 Volume:61 Page:300-303
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BABJI A.S.,FRONING G.W.,NGOKA D.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/61/2/300/4471829/poultrysci61-0300.pdf

Reference14 articles.

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2. Biochemistry of meat hydration;Hamm;Adv. Food Res.,1960

3. Water binding capacity of meat as affected by phosphates;Hellendoorn;I. Influence of sodium chloride and phosphates on the water retention of comminuted meat at various pH values. Food Technol.,1962

4. Influence of tumbling, tumbling time, trim, and sodium tripolyphosphate on quality and yield of cured hams;Krause;J. Food Sci.,1978

5. Effect of some physical and chemical treatments on the binding quality of poultry loaves;Maesso;J. Food Sci.,1970

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