Binding and Water Retention Properties of Light and Dark Chicken Meat
Open Access
- 1 July 1966
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 45 (4), 797-800
- https://doi.org/10.3382/ps.0450797
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966
- Chicken Broth Flavor and pHPoultry Science, 1965
- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- Effect of High Protein, High Fat and High Sucrose Rations on the Water-Binding and Associated Properties of Pork MuscleJournal of Animal Science, 1960