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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

124 related items for PubMed ID: 22061933

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  • 3. Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey.
    Sammel LM, Claus JR, Greaser ML, Richards MP.
    Meat Sci; 2006 Apr; 72(4):585-95. PubMed ID: 22061868
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  • 5. Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
    Claus JR, Sawyer CA, Vogel KD.
    Meat Sci; 2010 Apr; 84(4):755-9. PubMed ID: 20374853
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  • 7. Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking.
    Sammel LM, Claus JR.
    Meat Sci; 2006 Mar; 72(3):567-73. PubMed ID: 22061742
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  • 9. Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments.
    Schwarz SJ, Claus JR, Wang H, Marriott NG, Graham PP, Fernandes CF.
    Poult Sci; 1997 Oct; 76(10):1450-6. PubMed ID: 9316124
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  • 11. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
    Holownia K, Chinnan MS, Reynolds AE, Koehler PE.
    Poult Sci; 2003 Jun; 82(6):1049-59. PubMed ID: 12817464
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  • 12. Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation.
    Schwarz SJ, Claus JR, Wang H, Marriott NG, Graham PP, Fernandes CF.
    Poult Sci; 1999 Feb; 78(2):255-66. PubMed ID: 10051039
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  • 13. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar; 40(2):197-208. PubMed ID: 32161915
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  • 14. The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate.
    Trout GR.
    Meat Sci; 1990 Mar; 28(3):203-10. PubMed ID: 22055574
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  • 15. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.
    Jeong JY.
    Korean J Food Sci Anim Resour; 2017 Mar; 37(1):98-104. PubMed ID: 28316476
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  • 17. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef.
    Sawyer JT, Apple JK, Johnson ZB.
    Meat Sci; 2008 Jun; 79(2):317-25. PubMed ID: 22062760
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  • 18. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef.
    Apple JK, Sawyer JT, Meullenet JF, Yancey JW, Wharton MD.
    J Anim Sci; 2011 Dec; 89(12):4207-20. PubMed ID: 21856894
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  • 20. Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties.
    Anjaneyulu AS, Sharma N, Kondaiah N.
    Meat Sci; 1989 Dec; 25(4):293-306. PubMed ID: 22054678
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