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dc.contributor.authorGroenlund, Kelsey
dc.contributor.authorBoles, Jane Ann
dc.contributor.authorSwan, Janis E.
dc.date.accessioned2009-10-23T03:25:24Z
dc.date.available2009-10-23T03:25:24Z
dc.date.issued2007
dc.identifier.citationGorenlund, K., Boles, J. A. & Swan, J. (2007). Cooked turkey roasts have different processing characteristics then cooked beef roasts. Fleischwirtschaft International, 22(4), 70-72.en
dc.identifier.urihttps://hdl.handle.net/10289/3304
dc.description.abstractRoasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate. Meat muscle characteristics (pH and protein solubility) and processing characteristics were measured as cook yields and expressible moisture. The species significantly affects some basic properties of the meat. Turkey meat had significantly higher pH and extractible myofibrillar proteins than beef. The increased cook yield was correlated with higher pH and higher expressible moisture. The differences observed suggest that processors need to treat the starting materials differently.en
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherDeutscher Fachverlagen_NZ
dc.relation.urihttp://english.fleischwirtschaft.de/en
dc.relation.urihttp://www.dfv-archiv.de/en
dc.rightsThis article has been published in the journal: Fleischwirtschaft International. Used with permission.en
dc.subjectturkeyen
dc.subjectbeefen
dc.subjectcook yielden
dc.subjectprotein solubilityen
dc.titleCooked turkey roasts have different processing characteristics then cooked beef roastsen
dc.typeJournal Articleen
dc.relation.isPartOfFleischwirtschaft Internationalen_NZ
pubs.begin-page70en_NZ
pubs.elements-id32764
pubs.end-page72en_NZ
pubs.issue4en_NZ
pubs.volume22en_NZ


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