Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions

Poultry Science

Volumn 81, Issue 12, 2002, Pages 1910-1915

  Yoon, K S ^a  

^a UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

Author keywords

Frozen chicken breast; Microstructure; Phosphates; Texture; Water binding ability

Indexed keywords

COLUMBA;

PHOSPHATE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CHICKEN; DRUG EFFECT; ELECTRON MICROSCOPY; FOOD HANDLING; FREEZING; HEAT; MEAT; METABOLISM; SENSATION; SKELETAL MUSCLE; SOLUTION AND SOLUBILITY; ULTRASTRUCTURE;

ANIMALS; CHICKENS; FOOD TECHNOLOGY; FREEZING; HEAT; MEAT; MICROSCOPY, ELECTRON; MUSCLE, SKELETAL; PHOSPHATES; SENSATION; SODIUM CHLORIDE; SOLUTIONS; WATER;

EID: 0036981826     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.12.1910     Document Type: Article

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