Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

Meat Science

Volumn 77, Issue 4, 2007, Pages 529-539

  Sammel, L M ^a   Claus, J R ^b   Greaser, M L ^b   Lucey, J A ^b  

^a Kraft Foods   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Calcium chloride; Pink color defect; Turkey; Whey protein concentrates

Indexed keywords

BOVINAE;

EID: 35648943249     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.05.007     Document Type: Article

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