Physical and Chemical Composition of Meat Loaves Containing Mechanically Deboned Turkey Meat
Open Access
- 1 May 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (3) , 660-669
- https://doi.org/10.3382/ps.0570660
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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- Factors Affecting Chemical Properties of Heme and Lipid Components in Mechanically Deboned Turkey MeatPoultry Science, 1975
- MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1975
- Bone Composition in Cattle, Pigs, Sheep and PoultryJournal of Animal Science, 1974
- Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and TemperaturePoultry Science, 1974
- Effect of Chilling in the Presence of Polyphosphates on the Characteristics of Mechanically Deboned Fowl MeatPoultry Science, 1973
- IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATIONJournal of Food Science, 1973
- Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscleJournal of Agricultural and Food Chemistry, 1972
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971