Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
May 1, 1970Poultry ScienceOpen Access

The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat

View Full Paper
Ask AI
Bookmark
Share

Authors

EME. R. MAESSOCornell UniversityRBR.C. BakerLouisiana State UniversityDVD. V. VadehraCommonwealth Scientific and Industrial Research Organisation

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

MAESSO et al. (1970) studied this question.

synapsesocial.com/papers/6a93ec46e5eea3f359d685c5https://doi.org/10.3382/ps.0490697
View Full Paper
Ask AI
Bookmark
Share

Also Consider

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

  1. 1Effect of Polyphosphates on Binding Properties of Chicken Meat1965 · 48 citations
  2. 2EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES1970 · 49 citations
  3. 3Influence of Polyphosphates in Chilling Water on Quality of Poultry Meat1963 · 40 citations
  4. 4Effects of Polyphosphates on Water Uptake, Moisture Retention, and Cooking Loss in Broilers1963 · 18 citations
  5. 5The Effect of Phosphates on Moisture Absorption, Retention and Cooking Losses of Broiler Carcasses1963 · 17 citations