Effects of pH on Physical Properties of White and Dark Turkey Meat

Author:

BARBUT S.,MITTAL G.S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference22 articles.

1. Acton, J. C., and R. L. Dick, 1986. Protein-protein interactions in processed meats. Pages 36-43 in: Proceedings of the 39th Annual Reciprocal Meat Conference of the American Meat Science Association, University of Illinois, Champaign, IL.

2. Post mortem electrical stimulation of carcasses: its effect on biophysical, biochemical, microbial and quality of meat;Asghar;CRC Crit. Rev. Food Sci. Nutr.,1982

3. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress;Asghar;Agric. Biol. Chem.,1984

4. Official Methods of Analysis,1984

5. Sodium reduction in poultry products—A review;Barbut;CRC Crit. Rev. Poult. Biol.,1989

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