Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast

Meat Science

Volumn 77, Issue 4, 2007, Pages 492-498

  Sammel, L M ^a   Claus, J R ^b  

^a Kraft Foods   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Calcium chloride; Pink color defect; Tricalcium phosphate; Turkey

Indexed keywords

EID: 35648932010     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.04.025     Document Type: Article

References (18)

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