EFFECTS OF CHILLING METHOD ON THE SENSORY, CHEMICAL AND COOKING CHARACTERISTICS OF GROUND-BEEF PATTIES

被引：5

作者：

ABUBAKAR, A

REAGAN, JO

VAUGHTERS, HM

CAMPION, DR

MILLER, MF

机构：

[1] UNIV GEORGIA,DEPT ANIM & DAIRY SCI,ATHENS,GA 30602

[2] USDA ARS,RB RUSSELL AGR RES CTR,ANIM PHYSIOL RES UNIT,ATHENS,GA 30604

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07799.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1618 / 1627

页数：10

共 23 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

BARR AJ, 1979, USERS GUIDE STATISTI

[3]

BERRY BW, 1981, J FOOD SCI, V44, P1103

[4] SENSORY AND COOKING PROPERTIES OF GROUND-BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES [J].

CROSS, HR ;

BERRY, BW ;

MUSE, D .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1432-1434

[5]

DRABKIN DL, 1950, J BIOL CHEM, V182, P317

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[7] BACTERIOLOGICAL QUALITY OF GROUND-BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES [J].

EMSWILER, BS ;

KOTULA, AW .

JOURNAL OF FOOD PROTECTION, 1979, 42 (07) :561-&

[8]

Hamm R., 1960, ADV FOOD RES, V10, P356

[9]

HONIKEL KO, 1980, FLEISCHWIRTSCHAFT, V60, P1709

[10] EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES [J].

HOSTETLER, RL ;

LINK, BA ;

LANDMANN, WA ;

FITZHUGH, HA .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :132-+

← 1 2 3 →