148
Views
25
CrossRef citations to date
0
Altmetric
Meat and egg science

Microstructure of white and dark Turkey meat batters as affected by pH

Pages 175-182 | Accepted 20 Aug 1996, Published online: 08 Nov 2007

References

  • Acton , J.C. and Dick , R.L. 1984 . Protein‐protein interactions in processed meats . Reciprocal Meat Conference Proceedings , 37 : 36 – 43 .
  • AOAC . 1984 . Official Methods of Analysis , 14th edn , Washington, DC : Association of Official Analytical Chemists .
  • Asghar , A. , Morita , J.‐I. , Samejima , K. and Yasui , T. 1984 . Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress . Agricultural & Biological Chemistry , 48 : 2217 – 2224 .
  • Asghar , A. , Samojima , K. and Yasui , T. 1985 . Functionality of muscle protein in gelation mechanisms of structured meat products . CRC Critical Review of Food Science Nutrition , 22 : 27 – 106 .
  • Barbut , S. 1996 . “ Water and fat holding ” . In Methods of Testing Protein Functionality , Edited by: Hall , G.H. 187 – 225 . London : Chapman and Hall .
  • Barbut , S. and Mittal , G. 1992 . Effect of pH on physical properties of white and dark turkey meat . Poultry Science , 72 : 1557 – 1565 .
  • Barbut , S. and Findlay , C.J. 1989 . Sodium reduction in poultry products—a review CRC . Critical Review of Poultry Biology , 2 : 59 – 95 .
  • Clark , A.H. and Lee‐Tuffnell , C.D. 1986 . “ Gelation of globular proteins ” . In Functional Properties of Food Macromolecules , Edited by: Mitchell , J.R. and Ledward , D.A. 203 – 272 . New York : El‐sevier Applied Science .
  • Clydesdale , F.M. 1976 . Instrumental techniques for colour measurement of food . Food Technology , 30 : 52 – 55 .
  • Daum‐Thumberg , D.L. , Foegeding , E.A. and Ball , H.R. 1992 . Rheological and water holding properties of comminuted turkey breast and thigh: effect of initial pH . Journal of Food Science , 57 : 333 – 337 .
  • Froning , G.W. and Norman , G. 1966 . Binding and water retention of light and dark chicken meat . Poultry Science , 45 : 797 – 800 .
  • Gordon , A. and Barbut , S. 1991 . Raw meat batter stabilization: Morphological study of the role of interfacial protein film . Canadian Institute Science Technology Journal , 24 : 136 – 142 .
  • Hamm , R. 1986 . “ Functional properties of the myofibrillar system and their measurements ” . In Muscle as Food , Edited by: Bechtel , P.J. 135 – 199 . New York : Academic Press .
  • Hickson , D.W. , Dill , C.W. , Margan , R.G. , Sweat , V.T. , Suter , D.A. and Carpenter , Z.L. 1982 . Rheological properties of two heat‐induced protein gels . Journal of Food Science , 47 : 783 – 785 . 791
  • Koohmaraie , M. 1992 . Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle μ‐Calpain . Journal of Animal Science , 70 : 3071 – 3080 .
  • Lyon , C.E. , Hamm , D. , Thomson , J.E. and Hudspeth , J.P. 1984 . The effects of holding time and added salt on pH and functional properties of chicken meat . Poultry Science , 63 : 1952 – 1957 .
  • Maesso , E.R. , Baker , R.C. and Vadehra , D.V. 1970 . The effect of vacuum pressure, pH and different meat types on the binding ability of poultry meat . Poultry Science , 49 : 697 – 700 .
  • Mittal , G.S. and Barbut , S. 1989 . Effects of salt reduction on the rheological and gelation properties of white and dark poultry meat batters . Journal of Textural Studies , 20 : 209 – 222 .
  • Offer , G. and Trinick , J. 1983 . On the mechanism of water holding in meat: the swelling and shrinking of myofibrils . Meat Science , 8 : 245 – 281 .
  • SAS Institute . 1992 . SAS® User's Guide , Cary, NC : SAS Institute .
  • Schmidt , G.R. 1984 . Processing effects on meat product mi‐crostructure . Food Microstructure , 3 : 33 – 39 .
  • Wang , S.F. and Smith , D.M. 1992 . Functional properties and microstructure of chicken breast salt soluble protein gels as influenced by pH and temperature . Food Structure , 11 : 273 – 285 .
  • Wang , S.F. , Smith , D.M. and Steffe , J.F. 1990 . Effect of pH on the dynamic theological properties of chicken breast salt‐soluble proteins during heat induced gelation . Poultry Science , 69 : 2220 – 2227 .
  • Waderlaw , F.B. , McCaskill , L.H. and Acton , J.C. 1973 . Effect of post mortem muscle changes on poultry meat loaf properties . Journal of Food Science , 38 : 421 – 425 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.