相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Functional ingredients for poultry meat products
Massimiliano Petracci et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
The use of sodium bicarbonate for marination of broiler breast meat
M. Petracci et al.
POULTRY SCIENCE (2012)
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Salma M. Yusop et al.
MEAT SCIENCE (2010)
Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets
V. Gorsuch et al.
POULTRY SCIENCE (2010)
The use of marination to improve poultry meat quality
Maurizio Bianchi et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2009)
Factors affecting the water holding capacity of red meat products: A review of recent research advances
Qiaofen Cheng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique
J. Qiao et al.
MEAT SCIENCE (2007)
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
E Huff-Lonergan et al.
MEAT SCIENCE (2005)
Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat
AR Sen et al.
BRITISH POULTRY SCIENCE (2005)
Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets
S Barbut et al.
POULTRY SCIENCE (2005)
Color variation and characterization of broiler breast meat during processing in Italy
M Petracci et al.
POULTRY SCIENCE (2004)
Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values
J Galobart et al.
POULTRY SCIENCE (2004)
Effect of various additives to marinating baths on some properties of cattle meat
A Onenc et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Continuous distribution analysis of T-2 relaxation in meat - an approach in the determination of water-holding capacity
HC Bertram et al.
MEAT SCIENCE (2002)
The definition and unit of ionic strength
T Solomon
JOURNAL OF CHEMICAL EDUCATION (2001)
Marination performance of pale broiler breast meat
RL Woelfel et al.
POULTRY SCIENCE (2001)
Use of electrical conductivity to predict water-holding capacity in post-rigor pork
S Lee et al.
MEAT SCIENCE (2000)
Postmortem changes in muscle electrical properties of bovine M-longissimus dorsi and their relationship to meat quality attributes and pH fall
CE Byrne et al.
MEAT SCIENCE (2000)