Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,

Author:

Froning G.W.,Janky Douglas

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference6 articles.

1. Preblended and prerigor meat in sausage emulsions;Acton;Food Technol.,1969

2. Association of Official Agricultural Chemists, 1965. Official Methods of Analysis. 10th Ed. Washington, D.C.

3. Poultry meat sources and their emulsifying characteristics as related to processing variables;Froning;Poultry Sci.,1970

4. Emulsifying characteristics of prerigor and postrigor poultry muscle;Froning;Poultry Sci.,1971

5. Action of phosphates in sausage products. II. Pilot plant studies of the effects of some phosphates on binding and color;Swift;Food Technol.,1957

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