Effect on the Quality Characteristics of Turkey Breast Muscle of Tumbling Whole Carcasses in the Presence of Salt and Phosphate
Open Access
- 1 July 1987
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 66 (7) , 1180-1183
- https://doi.org/10.3382/ps.0661180
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The Effect of Short-Term Tumbling and Salting on the Quality of Turkey Breast MusclePoultry Science, 1982
- A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle FoodsJournal of Food Science, 1981
- INFLUENCE OF TUMBLING AND ELECTRICAL STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM NITRITE AND SODIUM CHLORIDE IN BACONJournal of Food Science, 1980
- Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuumMeat Science, 1978
- Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,cJournal of Food Science, 1963