Marination performance of pale broiler breast meat

Poultry Science

Volumn 80, Issue 10, 2001, Pages 1519-1522

  Woelfel, R L ^a,b   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b CARGILL INC   (United States)

Author keywords

Cook loss; Exudative meat; Marination; Meat color; Pale; Soft

Indexed keywords

ANIMAL; ARTICLE; BODY WATER; CADAVER; CHICKEN; COLOR; COOKING; EXUDATE; FOOD HANDLING; MEAT; METHODOLOGY; PH; PROTEIN DENATURATION; STANDARD;

ANIMALS; BODY WATER; CHICKENS; COLOR; COOKERY; EXUDATES AND TRANSUDATES; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; POSTMORTEM CHANGES; PROTEIN DENATURATION;

EID: 0035490117     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.10.1519     Document Type: Article

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