Processing conditions and endpoint temperature effects on development of pink defect without pink‐generating ligands in cooked ground turkey breast
Sign Up to like & getrecommendations! Published in 2018 at "Poultry Science"
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
The Caucasian Whortleberry Extract/Myrtle Essential Oil Loaded Active Films: Physicochemical Properties and Effects on Quality Parameters of Wrapped Turkey Breast Meat
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DOI: 10.3390/foods11223553
Abstract: In this research work, the effects of myrtle essential oil (MEO) and Caucasian whortleberry extract (CWE) as natural additives were investigated on mechanical, physico-mechanical and antimicrobial properties of gellan/polyvinyl alcohol (G/PVA) film. Then, optimal blend… read more here.
Keywords: turkey breast; breast meat; active films;