Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2), 275-278
- https://doi.org/10.1111/j.1365-2621.1987.tb06591.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Factors Affecting Properties of Raw‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate CombinationsJournal of Food Science, 1984
- Effect of Phosphate Type and Concentration, Salt Level and Method of Preparation on Binding in Restructured Beef RollsJournal of Food Science, 1984
- Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork PattiesJournal of Food Science, 1983
- EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORKJournal of Food Science, 1976
- Automatic Injection of Chicken Parts with PolyphosphatePoultry Science, 1976
- FROZEN COOKED MEAT ANTIOXIDANT: IMPROVED ACTION OF SODIUM TRIPOLYPHOSPHATE WITH LEMON JUICE CONCENTRATEJournal of Food Science, 1976
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954