Paper No. 11934 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC 27695-7643.
Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 54, Issue 5, pages 1136–1140, September 1989
How to Cite
AMATO, P. M., HAMANN, D. D., BALL, H. R. and FOEGEDING, E. A. (1989), Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels. Journal of Food Science, 54: 1136–1140. doi: 10.1111/j.1365-2621.1989.tb05940.x
The authors thank Cuddy Farms Inc., Holly Farms Inc., House of Raeford Farms Inc., and Perdue Farms Inc. for their donations of turkey and chicken for this study. In addition, they thank Dr. Francis G. Giesbrecht for his statistical advice.
The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service, nor criticism of similar ones not mentioned.
Presented at the 48th Annual meeting of the Institute of Food Technologists. New Orleans, LA June, 1988.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms. received 12/16/88; revised 2/25/89; accepted 4/3/89.
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