Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets

Poultry Science

Volumn 89, Issue 5, 2010, Pages 1002-1008

  Gorsuch, V ^a   Alvarado, C Z ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Broiler; Color; Marination; Pale meat; Water holding capacity

Indexed keywords

PHOSPHATE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOKING; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CHICKENS; COOKERY; FOOD HANDLING; HUMANS; MEAT; MUSCLE, SKELETAL; PHOSPHATES; SODIUM CHLORIDE; TASTE; WATER;

EID: 77953103827     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00023     Document Type: Article

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