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March 1, 1976Poultry ScienceOpen Access

Effects of Salt and Phosphates on Some Functional Characteristics of Hand and Mechanically Deboned Turkey Meat

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Authors

EME.F. McMahonLDL.E. DawsonScience Oxford

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McMahon et al. (1976) studied this question.

synapsesocial.com/papers/6a884f31d03e68c3c9a54ceahttps://doi.org/10.3382/ps.0550573
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Poultry Meat Sources and their Emulsifying Characteristics as Related to Processing Variables , ,1970 · 56 citations
  2. 2Effect of Polyphosphates on Binding Properties of Chicken Meat1965 · 48 citations
  3. 3The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage a, b1961 · 56 citations