ShareEffects of rigor state and addition of polyphosphate on the colour of cooked turkey meat.
Author(s) : YOUNG L. L., LYON C. E.
Type of article: Article
Summary
The data suggest that treating prerigor turkey muscle with sodium tripolyphosphate before resolution of rigor might result in meat pH values sufficiently high to alter ultimate product colour.
Details
- Original title: Effects of rigor state and addition of polyphosphate on the colour of cooked turkey meat.
- Record ID : 1995-2353
- Languages: English
- Source: Br. Poult. Sci. - vol. 73 - n. 7
- Publication date: 1994/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Poultry
- Keywords: Poultry; Meat; Treatment; Rigor mortis; Quality; Polyphosphate; Cold storage; Turkey (poultry); Sodium chloride
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