Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels

Lee, H.C.; Medellin-Lopez, M.; Singh, Priti; Sansawat, T.; Chin, Koo Bok; Kang, Inn Kyu

doi:10.1016/j.meatsci.2014.09.036

Meat Science

2015

DOI: 10.1016/j.meatsci.2014.09.036

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Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels

H.C. Lee¹,

M. Medellin-Lopez

Priti Singh

et al.

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Cold-batter mincing of hot-boned and crust-freeze-air-chilled turkey breast reduced sodium content in protein gels

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