Pale and normal turkey breast enhancement through the utilization of turkey collagen in a chunked and formed turkey breast roll

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Bibliographic Details
Published in:Journal of applied poultry research 2004-10, Vol.13 (3), p.406-411
Main Authors: Schilling, M.W, Daigle, S.P, Alvarado, C.Z, Wang, H, Marriott, N.G
Format: Article
Language:English
Subjects:
blended foods
collagen
color
food additives
food processing quality
ingredients
meat quality
pale meat
ready-to-eat foods
sensory evaluation
surface area
texture
turkey meat
water holding capacity
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ISSN:1056-6171
1537-0437
DOI:10.1093/japr/13.3.406