EFFECT OF SELECTED SODIUM AND POTASSIUM-SALTS ON THE QUALITY OF COOKED, DARK-MEAT TURKEY PATTIES

被引：0
作者：
KING, AJ
DOBBS, J
EARL, LA
机构：
来源：
POULTRY SCIENCE | 1990年 / 69卷 / 03期
关键词：
D O I：
10.3382/ps.0690471
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：471 / 476
页数：6
相关论文
共 19 条
[1]   DEVELOPMENT AND EVALUATION OF CHICKENBURGER FORMULATIONS AND EFFECT OF BEATING TIME INCORPORATING UNDERUTILIZED POULTRY MEATS [J].
BAKER, RC ;
OBRIEN, SW ;
GOSSETT, PW .
POULTRY SCIENCE, 1984, 63 (05) :938-948
[2]  
FRANK SS, 1955, THESIS CORNELL U ITH
[3]   EFFECT OF POLYPHOSPHATES ON BINDING PROPERTIES OF CHICKEN MEAT [J].
FRONING, GW .
POULTRY SCIENCE, 1965, 44 (04) :1104-&
[4]   EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS [J].
HAND, LW ;
TERRELL, RN ;
SMITH, GC .
JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1800-&
[5]   EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL-PROPERTIES OF FRANKFURTERS [J].
HARGETT, SM ;
BLUMER, TN ;
HAMANN, DD ;
KEETON, JT ;
MONROE, RJ .
JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :905-911
[6]  
HEIL G, 1955, THESIS GIESSEN U GIE
[7]   A SIMPLE CENTRIFUGAL METHOD FOR MEASURING EXPRESSIBLE MOISTURE, A WATER-BINDING PROPERTY OF MUSCLE FOODS [J].
JAUREGUI, CA ;
REGENSTEIN, JM ;
BAKER, RC .
JOURNAL OF FOOD SCIENCE, 1981, 46 (04) :1271-&
[8]  
KAHAN G, 1973, FOOD TECHNOL-CHICAGO, V27, P61
[9]   EFFECT OF SELECTED SODIUM AND POTASSIUM-SALTS ON TBA VALUES OF DARK MEAT TURKEY PATTIES [J].
KING, AJ ;
EARL, LA .
JOURNAL OF FOOD SCIENCE, 1988, 53 (03) :723-726
[10]   EFFECT OF WATER, EGG-WHITE, SODIUM-CHLORIDE, AND POLYPHOSPHATE ON SEVERAL QUALITY ATTRIBUTES OF UNFROZEN AND FROZEN, COOKED, DARK TURKEY MUSCLE [J].
KING, AJ ;
PATEL, SB ;
EARL, LA .
POULTRY SCIENCE, 1986, 65 (06) :1103-1111
12