ArticleAnimals : an open access journal from MDPI2020
Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat.
Article in Animals : an open access journal from MDPI, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Recent insights into bonding technologies in restructured meat production: A review.Food chemistry: X · 2024Review
- Article
- Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (
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Registered trials
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