Use of dairy proteins in lean poultry meat batters – a comparative study

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01263.x ◽

2007 ◽

Vol 42 (4) ◽

pp. 453-458 ◽

Author(s):

Shai Barbut ◽

Valerie Choy

Keyword(s):

Comparative Study ◽

Poultry Meat ◽

Dairy Proteins ◽

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Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01705.x ◽

2008 ◽

Vol 43 (10) ◽

pp. 1792-1797 ◽

Author(s):

Shai Barbut

Keyword(s):

Poultry Meat ◽

Dairy Proteins ◽

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Comparative study of efficiency and safety of using of different zinc and copper sources in broiler chicken feeding for poultry meat production

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/624/1/012044 ◽

2021 ◽

Vol 624 ◽

pp. 012044

Author(s):

E A Sizova ◽

Yu N Belyatskaya ◽

S A Miroshnikov

Keyword(s):

Comparative Study ◽

Broiler Chicken ◽

Poultry Meat ◽

Meat Production

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EFFECTS OF SALT REDUCTION ON THE RHEOLOGICAL AND GELATION PROPERTIES OF WHITE AND DARK POULTRY MEAT BATTERS

Journal of Texture Studies ◽

10.1111/j.1745-4603.1989.tb00434.x ◽

1989 ◽

Vol 20 (2) ◽

pp. 209-222 ◽

Author(s):

G. S. MITTAL ◽

S. BARBUT

Keyword(s):

Poultry Meat ◽

Salt Reduction ◽

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Comparative Study of Microbiological Quality of Raw Poultry Meat at Various Seasons and for Different Slaughtering Processes in Casablanca (Morocco)

The Journal of Applied Poultry Research ◽

10.3382/japr.2006-00061 ◽

2007 ◽

Vol 16 (4) ◽

pp. 502-508 ◽

Author(s):

N. Cohen ◽

H. Ennaji ◽

B. Bouchrif ◽

M. Hassar ◽

H. Karib

Keyword(s):

Comparative Study ◽

Microbiological Quality ◽

Poultry Meat ◽

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Effect of pre-heated whey protein level and salt on texture development of poultry meat batters

Food Research International ◽

10.1016/s0963-9969(99)00065-4 ◽

1999 ◽

Vol 32 (2) ◽

pp. 145-149 ◽

Author(s):

Parichat Hongsprabhas ◽

Shai Barbut

Keyword(s):

Whey Protein ◽

Protein Level ◽

Texture Development ◽

Poultry Meat ◽

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Use of cold-set whey protein gelation to improve poultry meat batters

Poultry Science ◽

10.1093/ps/78.7.1074 ◽

1999 ◽

Vol 78 (7) ◽

pp. 1074-1078 ◽

Author(s):

P Hongsprabhas ◽

S Barbut

Keyword(s):

Whey Protein ◽

Poultry Meat ◽

Protein Gelation ◽

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Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106364 ◽

2021 ◽

Vol 111 ◽

pp. 106364

Author(s):

Morfo Zembyla ◽

Evangelos Liamas ◽

Efren Andablo-Reyes ◽

Kewei Gu ◽

Emma M. Krop ◽

...

Keyword(s):

Comparative Study ◽

Surface Adsorption ◽

Dairy Proteins ◽

Lubrication Properties

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Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions

British Poultry Science ◽

10.1080/00071660701691284 ◽

2007 ◽

Vol 48 (6) ◽

pp. 655-660 ◽

Author(s):

S. Barbut

Keyword(s):

Poultry Meat ◽

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Comparative Study on Three Methods for Determining Air Content in Meat Batters

Journal of Food Science ◽

10.1111/j.1365-2621.1991.tb04796.x ◽

1991 ◽

Vol 56 (5) ◽

pp. 1453-1454 ◽

Author(s):

RACHAMIM PALOMBO ◽

PIETER S. ROON ◽

ALBERT PRINS ◽

BEREND KROL

Keyword(s):

Comparative Study ◽

Air Content ◽

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A COMPARATIVE STUDY ON THE BACTERIOLOGY OF RAW POULTRY MEAT FROM HYBRID AND COUNTRY BRED CHICKEN

10.36295/asro.2020.232211 ◽

2020 ◽

Vol 23 (20) ◽

Author(s):

Aruna Akshara T ◽

Nirupa Soundararajan ◽

Priyadarshini Shanmugam

Keyword(s):

Comparative Study ◽

Poultry Meat ◽

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