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Factors Affecting Flavor of Poultry Meat and Eggs

  • L. E. Dawson (a1) and Ellen Bouwkamp (a1)
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Heiligman F..1965. Storage stability of irradiated meats. Food Technol. 19:1138.
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Hurley W. C., Kahlenberg O. J., Funk E. M., Maharg L. G. and Webb N. L.. 1958. Factors affecting poultry flavor. 1. Inorganic constituents. Poultry Sci. 37:1436.
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Khan A. W. and van Den Berg L. 1965. Changes in chicken muscle proteins during cooking and subsequent frozen storage, and their significance in quality. J. Food Sci. 30:151.
Kline L., Sugihara T. F. and Meehan J. J. 1964. Properties of yolk-containing solids with added carbohydrate. J. Food Sci. 29:693.
Klose A. A., Pool M. F., Campbell A. A. and Hanson H. L. 1959. Time-temperature tolerance of frozen foods. XIX. Ready -to-cook cut-up chicken. Food Technol. 13: 477.
Koehler H. H. and Jacobson M. 1966. Flavor of egg yolk: Fractionation and profile analysis. Poultry Sci. 45:1371.
Larmond E., Petrasovits A., Merritt E. S. and Tape N. W..1968. Frozen geese quality as affected by sex and breed. J. Food Sci. 33:349.
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Lewis B. L., Harrison D. L. and Sanford P. E. 1958. Effect of xanthophyll on the palatability and fat stability of fresh and frozen Broad Breasted Bronze turkeys. Food Res. 23:7.
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Licciardello J. J., Nickerson J. T. R., Proctor B. E. and Campbell C. L. 1959. Storage characteristics of some irradiated foods held at various temperatures above freezing. I. Studies with chicken meat and sweet potatoes. Food Technol. 13:398.
Lilyblade A. L. and Peterson D. W. 1962. Inositol and free sugars in chicken muscle post-mortem. Food Sci. 27:245.
Lineweaver H. and Pippen E. L. 1961. Chicken flavor. Proc. Flavor Chemistry Symposium (Campbell Soup Company), p 21.
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Marquess C. G., Carlin A. F. and Augstine G. M. 1963. Factors affecting the quality of roasted turkey rolls. Food Technol. 17:1582.
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May K. N., Helmer R. L. and Saffle R. L. 1963. Effect of phosphate treatment on carcass weight changes and organoleptic quality of cut-up chicken. Poultry Sci. 42:24.
May K. N., Powell W. R. and Hudspeth J. P. 1966. A comparison of quality of fresh chicken packed in various containers. Ga. Agri. Exp. Sta. Bull. N. S. 168.
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Minor L. J., Pearson A. M., Dawson L. E. and Schweigert B. S. 1965a. Chicken flavor: The identification of some chemical components and the importance of sulfur compounds in the cooked volatile fraction. J. Food Sci. 30: 686.
Minor L. J., Pearson A. M., Dawson L. E. and Schweigert B. S. 1965b. Gas chromatographic analysis of volatile constituents from cooked carcasses of old and young chickens. Poultry Sci. 44: 535.
Minor L. J., Pearson A. M., Dawson L. E. and Schweigert B. S. 1965c. Separation and identification of carbonyl and sulfur compounds in the volatile fraction of cooked chicken. J. Agr. Food Chem. 13:298.
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