Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuu...

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Detalles Bibliográficos
Autores principales: Claus, James R., Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998195/
https://www.ncbi.nlm.nih.gov/pubmed/36909855
http://dx.doi.org/10.5851/kosfa.2023.e1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998195/
https://www.ncbi.nlm.nih.gov/pubmed/36909855
http://dx.doi.org/10.5851/kosfa.2023.e1

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