Processing conditions and endpoint temperature effects on development of pink defect without pink‐generating ligands in cooked ground turkey breast
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DOI: 10.3382/ps/pex168
Abstract: Abstract This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: treatment (no NaCl, stored for 7 d before… read more here.
Keywords: ground; temperature; treatment; ground turkey ... See more keywords