| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792563 | Meat Science | 2012 | 6 Pages |
Abstract
⺠We have evaluated the buffering capacity and linked properties of meat homogenates. ⺠We have successfully tested a method of pH prediction on acidified meat homogenates. ⺠This method takes into account the buffering capacity measured in the first step. ⺠We have tested this method on the pH prediction of marinated turkey breast cubes. ⺠The loss of high buffering substances led to overestimation of the predicted pH.
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Authors
T. Goli, P. Bohuon, J. Ricci, A. Collignan,