Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were st...

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Detalles Bibliográficos
Autores principales: Bae, Su Min, Cho, Min Guk, Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057039/
https://www.ncbi.nlm.nih.gov/pubmed/32161915
http://dx.doi.org/10.5851/kosfa.2020.e4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057039/
https://www.ncbi.nlm.nih.gov/pubmed/32161915
http://dx.doi.org/10.5851/kosfa.2020.e4

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