Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 3, 2011, Pages 216-225

  Chan, Jacky T Y ^a   Omana, Dileep A ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

DFD; Functional and rheological properties; High pressure processing; PSE; Turkey; Ultimate pH

Indexed keywords

DFD; HIGH PRESSURE PROCESSING; PSE; RHEOLOGICAL PROPERTY; TURKEY; ULTIMATE PH;

LOSSES; PROTEINS; RHEOLOGY; TEXTILE BLENDS;

MEATS;

EID: 79960108097     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.03.004     Document Type: Article

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