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- W2275700417 abstract "The effects of grinding and three washings on pH, colour, water holding capacity (WHC), protein extractability and gel strength of broiler and spent hen meat were measured. Spent hens (Rhode Island Red), 18 months old and broiler chicken (Arbor Acre) 2 months old were used. Processing reduced sarcoplasmic proteins, but increased extractable salt soluble proteins, pH, and WHC. The colour showed higher L and values (increase in lightness and redness) but lower b values (decrease in yellowness). Washing produced a desirable gel in both broiler chicken and spent hen 'Ayami', compared to the original raw meat" @default.
- W2275700417 created "2016-06-24" @default.
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- W2275700417 date "1994-01-01" @default.
- W2275700417 modified "2023-09-23" @default.
- W2275700417 title "Changes in colour, pH, WHC [water holding capacity], protein extraction and gel strength during processing of chicken surimi (Ayami) [Malaysia]" @default.
- W2275700417 hasPublicationYear "1994" @default.
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