A Review of Factors Affecting Emulsifying Characteristics of Poultry Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/51/5/1714/4344597/poultrysci51-1714.pdf
Reference23 articles.
1. A simple method of estimating the emulsifying capacity of various sausage meats;Carpenter;J. Food Sci.,1964
2. Plant and animal fats and oils emulsified in a model system with muscle salt-soluble protein;Christian;Food Technol.,1967
3. Poultry meat sources and their emulsifying characteristics as related to processing variables;Froning;Poultry Sci.,1970
4. Froning, G. W., R. G. Arnold, R. W. Mandigo, C. E. Neth and T. E. Hartung, 1972. Quality and storage stability of frankfurters containing 15% mechanically deboned turkey meat. J. Food Sci. 36: (in press).
5. Effect of pH and salt-preblending on emulsifying characteristics of turkey meat;Froning;Poultry Sci.,1971
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