Physical and Functional Properties of Heat Pasteurized Mechanically Deboned Poultry Meat
Open Access
- 1 July 1976
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 55 (4) , 1207-1213
- https://doi.org/10.3382/ps.0551207
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Heat Pasteurization of Mechanically Deboned Poultry MeatPoultry Science, 1975
- LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEATJournal of Food Science, 1974
- Quality of Mechanically Deboned Turkey Meat: Effect of Storage Time and TemperaturePoultry Science, 1974
- POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEATJournal of Food Science, 1972
- THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVESJournal of Food Science, 1972
- QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEATJournal of Food Science, 1971
- Effect of pH and Salt Preblending on Emulsifying Characteristics of Mechanically Deboned Turkey Frame Meat , ,Poultry Science, 1971
- Emulsifying Characteristics of Prerigor and Postrigor Poultry MusclePoultry Science, 1971
- STUDIES ON THE EMULSIFYING CHARACTERISTICS OF SOME INTRACELLULAR TURKEY MUSCLE PROTEINSJournal of Food Science, 1971
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955