Turkey Temperature as the End Point in Roasting
نویسندگان
چکیده
منابع مشابه
Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
The effects of NaCl (1 and 2%), added-water (AW; 30 and 40%), milk protein hydrolysate (MPH; 1, 2 and 3%), and end-point cooking temperature (EPT; 71.1 and 76.7 C) were examined. Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the formula increased, the frankfurters had lower (P< 0.05) penetration values (total energy and peak force...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1951
ISSN: 0032-5791
DOI: 10.3382/ps.0300520