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July 1, 1965Poultry ScienceOpen Access

Effect of Polyphosphates on Binding Properties of Chicken Meat

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GFG.W. FRONINGUniversity of Nebraska–Lincoln

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G.W. FRONING (1965) studied this question.

synapsesocial.com/papers/6a884eccfc0635f4eccf0ee4https://doi.org/10.3382/ps.0441104
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Influence of Polyphosphates in Chilling Water on Quality of Poultry Meat1963 · 40 citations
  2. 2The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses1963 · 17 citations
  3. 3Effects of Polyphosphates on Water Uptake, Moisture Retention, and Cooking Loss in Broilers1963 · 18 citations
  4. 4Some Factors Influencing the Texture of an Egg Product in Sausage Casing1962 · 5 citations
  5. 5Effect of Phosphate Treatment on Carcass-Weight Changes and Organoleptic Quality of Cut-Up Chicken1963 · 36 citations