EFFECT OF SALT ON OXIDATIVE CHANGES IN PRE-RIGOR AND POST-RIGOR GROUND-BEEF

被引：41

作者：

TORRES, E ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

BOOREN, AM ^{[1
]}

SHIMOKOMAKI, M ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

MEAT SCIENCE | 1988年 / 23卷 / 03期

关键词：

D O I：

10.1016/0309-1740(88)90031-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：151 / 163

页数：13

共 40 条

[1] EVALUATION OF PRE-RIGOR FREEZE-DRIED BEEF IN THE MANUFACTURE OF DRY FERMENTED SAUSAGE [J].

ABUGROUN, HA ;

ABERLE, ED ;

DOCKERTY, TR ;

MARKS, JS ;

JUDGE, MD .

JOURNAL OF FOOD SCIENCE, 1981, 46 (04) :1280-1281

[2]

[Anonymous], 1962, S FOOD LIP THEIR OX

[3] EFFECT OF LIPID ANTIOXIDANTS ON STABILITY OF MEAT DURING STORAGE [J].

BENEDICT, RC ;

STRANGE, ED ;

SWIFT, CE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) :167-173

[4]

BROUMAND H, 1958, FOOD TECHNOL-CHICAGO, V12, P65

[5]

CHANG I, 1950, FOOD RES, V15, P313

[6] SOME FURTHER OBSERVATIONS ON THE TBA TEST AS AN INDEX OF LIPID OXIDATION IN MEATS [J].

CRACKEL, RL ;

GRAY, JI ;

PEARSON, AM ;

BOOREN, AM ;

BUCKLEY, DJ .

FOOD CHEMISTRY, 1988, 28 (03) :187-196

[7]

Dalrymple R. H., 1974, Fleischwirtschaft, V54, P1084

[8] SENSORY PROPERTIES AND LIPID OXIDATION IN PRE-RIGOR PROCESSED FRESH PORK SAUSAGE [J].

DRERUP, DL ;

JUDGE, MD ;

ABERLE, ED .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1659-1661

[9] CARBONYLS IN OXIDIZING FAT .2. EFFECT OF PRO-OXIDANT ACTIVITY OF SODIUM CHLORIDE ON PORK TISSUE [J].

ELLIS, R ;

CURRIE, GT ;

THORNTON, FE ;

BOLLINGER, NC ;

GADDIS, AM .

JOURNAL OF FOOD SCIENCE, 1968, 33 (06) :555-+

[10]

Fischer C, 1979, Meat Sci, V3, P11, DOI 10.1016/0309-1740(79)90020-2

← 1 2 3 4 →