TEXTURE PROFILE ANALYSIS OF PATTIES MADE FROM MIXED AND FLAKE-CUT MECHANICALLY DEBONED POULTRY MEAT

被引：50

作者：

LYON, CE ^{[1
]}

LYON, BG ^{[1
]}

DAVIS, CE ^{[1
]}

TOWNSEND, WE ^{[1
]}

机构：

[1] USDA SEA,RICHARD B RUSSELL AGR RES CTR,ANIM PROD COMPOSIT & UTILIZAT RES UNIT,ATHENS,GA 30604

来源：

POULTRY SCIENCE | 1980年 / 59卷 / 01期

关键词：

D O I：

10.3382/ps.0590069

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：69 / 76

页数：8

共 14 条

[1]

BARR AJ, 1976, STATISTICAL ANAL SYS

[2]

BOURNE MC, 1966, FOOD TECHNOL-CHICAGO, V20, P522

[3]

BREENE W M, 1975, Journal of Texture Studies, V6, P53, DOI 10.1111/j.1745-4603.1975.tb01118.x

[4] EFFECT OF BRINING ON OBJECTIVE TEXTURE PROFILES OF CUCUMBER VARIETIES [J].

BREENE, WM ;

DAVIS, DW ;

CHOU, HE .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :210-214

[5]

CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x

[6]

FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[7] EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES [J].

LYON, CE ;

LYON, BG ;

TOWNSEND, WE ;

WILSON, RL .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1524-1527

[8] QUALITY OF PATTIES CONTAINING MECHANICALLY DEBONED BROILER MEAT, HAND DEBONED FOWL MEAT AND 2 LEVELS OF STRUCTURED PROTEIN FIBER [J].

LYON, CE ;

LYON, BG ;

TOWNSEND, WE .

POULTRY SCIENCE, 1978, 57 (01) :156-162

[9]

MANDIGO RW, 1974, 27TH P ANN REC MEAT, P403

[10] EFFECT OF METHOD OF COMMINUTION (FLAKE-CUTTING AND GRINDING) ON ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES [J].

RANDALL, CJ ;

LARMOND, E .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :728-730

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