Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

Poultry Science

Volumn 78, Issue 2, 1999, Pages 255-266

  Schwarz, S J ^a   Claus, J R ^b   Wang, H ^b   Marriott, N G ^b   Graham, P P ^b   Fernandes, C F ^b  

^a W R GRACE AND CO CONN   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Ingredients; Inhibition; Pink defect; Turkey

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

CHELATING AGENT; FOOD ADDITIVE; PENTETIC ACID;

ANIMAL; ARTICLE; COLOR; CONSUMER; COOKING; FOOD HANDLING; MEAT; MILK; STANDARD; TURKEY (BIRD);

ANIMALS; CHELATING AGENTS; COLOR; CONSUMER SATISFACTION; COOKERY; FOOD ADDITIVES; FOOD HANDLING; MEAT; MILK; PENTETIC ACID; TURKEYS;

EID: 0033070604     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.2.255     Document Type: Article

References (24)

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