Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products
Open Access
|Aug 2012
References
- Barbanti, D., & Pasquini, M. (2005). Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat., 38, 895-901.
- Chen, X. D., Ma, Q. G., Tang, M. Y., & Ji, C. (2007). Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens., 77(2), 220-227.
- Chiavaro, E., Rinaldi, M., Vittadini, E., & Barbanti, D. (2009). Cooking of porkat different temperature and relative humidity values: effects on selected physico-chemical properties., 93, 158-165.
- Creed, P. G., & Reeve, W. (1998). Principles and applications ofprocessed foods. In G. Ghazala (Ed.),(pp. 25-56). Gaithersburg, Maryland: Aspen Publishers, Inc.
- Dukalska, L., Ramane, K., Galoburda, R., & Segliņa, D. (2010). Patent of Republic of Latvia No. 14095. Rīga: Latvija. Latvijas Republikas Patentu valde.
- Froning, G. W., & Sackett, B. (1985). Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics., 64, 1328-1333.
- González-Fandos, E., Villarino-Rodríguez, A., García-Linares, M. C., García-Arias, M. T., & García-Fernández, M. C. (2005). Microbiological safety and sensory characteristics of salmon slices processed by themethod., 16, 77-85.
- Graiver, N., Pinotti, A., Califano, A., & Zaritzky, N. (2006). Diffusion of sodium chloride in pork tissue., 77, 910-918.
- Hunt, A., Lewis, J., Milligan, G., & Deeps, K. (1999). Nutrient composition of Australian chicken. Australia New Zealand Food Authority, ACT. InRetrieved from
- Lee, S. O., Min, J. S., Kim, I. S., & Lee, M. (2002). Physical evaluation of popped cereal snacks with spent hen meat., 64, 383-390.
- McGee, H. (2004).New York: Scribner.
- Palka, K., & Daun, H. (1999). Changes in texture, cooking losses, and myofibrillar structure of bovineduring heating., 51, 237-243.
- Quiao, M., Fletcher, D. L., Smith, D. P., & Northcutt, J. K. (2002). Effects of raw broiler breast meat color variation on marination and cooked meat quality., 81, 276-280.
- Ramane, K., Galoburda, R., Murniece, I., & Dukalska, L. (2010) Physical-chemical evaluation ofcooked parents stock hen breast meat during refrigerated storage. In Research for Rural Development 2010: Annual 16th International scientific conference, Jelgava, 19-21 May 2010, Vol. 1 (pp. 159-162). Jelgava, Latvia: Latvia University of Agriculture.
DOI: https://doi.org/10.2478/v10236-012-0007-0 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
Language: English
Page range: 54 - 58
Published on: Aug 30, 2012
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2012 Kristine Ramane, Envija Strautniece, Ruta Galoburda, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons License.