Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: Effect on lipid and pigment content

Poultry Science

Volumn 90, Issue 2, 2011, Pages 458-466

  Hrynets, Y ^a   Omana, D A ^a   Xu, Y ^a   Betti, M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Calcium chloride; Citric acid; Lipid oxidation; Mechanically separated turkey meat; Protein isolate

Indexed keywords

EID: 79251528597     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-00859     Document Type: Article

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