Effects of raw broiler breast meat color variation on marination and cooked meat quality

Poultry Science

Volumn 81, Issue 2, 2002, Pages 276-280

  Qiao, M ^a   Fletcher, D L ^a   Smith, D P ^a,b   Northcutt, J K ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

Author keywords

Broiler breast meat; Cooking yield; Marination; Meat color; Shear force

Indexed keywords

POLYPHOSPHATE; SODIUM CHLORIDE; TRIPHOSPHORIC ACID;

ANIMAL; ARTICLE; CHICKEN; COLOR; FOOD; FOOD HANDLING; HEAT; PH; QUALITY CONTROL; VACUUM;

ANIMALS; CHICKENS; COLOR; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; POLYPHOSPHATES; POULTRY PRODUCTS; QUALITY CONTROL; SODIUM CHLORIDE; VACUUM;

EID: 0036480368     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.2.276     Document Type: Article

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