Effect of Marination with Sodium Pyrophosphate Solution on Oxidative Stability of Frozen Cooked Broiler Leg Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/66/4/676/4382904/poultrysci66-0676.pdf
Reference12 articles.
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2. Stability and acceptability of phosphate-treated and precooked chicken pieces reheated with microwave energy;Dawson;J. Food Sci.,1973
3. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chickens;Farr;Poultry Sci.,1970
4. Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken;Igene;J. Agric. Food Chem.,1985
5. The effects of polyphosphates on several organoleptic, physical and chemical properties of stored precooked frozen chickens;Landes;Poultry Sci.,1972
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