Effects of collagen addition on the functionality of PSE-like and normal broiler breast meat in a chunked and formed deli roll

Journal of Muscle Foods

Volumn 16, Issue 1, 2005, Pages 46-53

  Schilling, M W ^a   Daigle, S P ^b   Alvarado, C Z ^c   Marriott, N G ^b   Wang, H ^b  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

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

^c TEXAS TECH UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA;

EID: 27744445064     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.08104.x     Document Type: Article

References (12)

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3. KENNEY, P.B., KASTNER, C.L. and KROPF. D.H. 1992. Raw and preheated epimysium and gelatin affect properties of low-salt, low-fat, restructured beef. J. Food Sci. 57, 551-554.
4. OFFER, G. 1991. Modeling of the formation of pale, soft, and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157-184.
5. PRABHU, G. 2003. Poultry collagen. Meat Poultry 49(1), 68, 70, 72, 75.
6. PRABHU, G., DOERSCHER, D., HULL, D. and SCHOENBERG, E. 2000. Pork collagen - product characteristics and applications in meat products. IFT Proc. Abstract. 64-2.
7. SADOWSKA, M., SIKORSKI, A.E. and DOBOSZ, M. 1980. Influence of collagen on the rheological properties of meat homogenates. Lebensm. - Wiss. U. - Technol. 13, 232-236.
8. SAMS, A.R. 1999. Looking for solutions pale meat, poor yield. Broiler Industry 62(11), 26-30.
9. SAS INSTITUTE INC 1999. Version 8.2. SAS Institute Inc, Cary, NC.
10. SCHILLING, M.W., MARRIOTT, N.G., ACTON, J.C., ANDERSON-COOK, C.,. DUNCAN, S.E. and ALVARADO, C.Z. 2003a. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork. J. Muscle Foods. 14, 143-161.
11. SCHILLING, M.W., MARRIOTT, N.G., ACTON, J.C., ANDERSON-COOK, C., ALVARADO, C.Z. and WANG, H. 2004. Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork. Meat Sci. 66, 371-381.
12. SCHILLING, M.W., MINK, L.E., GOCHENOUR, P.S., MARRIOTT, N.G. and ALVARADO, C.Z. 2003b. Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat Sci. 65, 547-553.