COMPOSITION AND PROPERTIES OF EXTRUDED, TEXTURIZED POULTRY MEAT

被引：18

作者：

ACTON, JC ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02817.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：571 / 574

页数：4

共 19 条

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ACTON, JC .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :240-&

[2] EFFECT OF TYPE, AGE, AND FREEZING OF POULTRY MEAT BEFORE PROCESSING ON QUALITY OF CHICKEN FRANKFURTERS [J].

BAKER, RC ;

DARFLER, JM ;

VADEHRA, DV .

POULTRY SCIENCE, 1970, 49 (03) :747-&

[3] ORGANOLEPTIC PROPERTIES OF FRANKFURTERS MADE FROM GIBLET MEATS [J].

BLACKSHEAR, D ;

HUDSPETH, JP ;

MAY, KN .

POULTRY SCIENCE, 1966, 45 (04) :733-+

[4] ELECTRON MICROSCOPY OF A MEAT EMULSION [J].

BORCHERT, LL ;

GREASER, ML ;

BARD, JC ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1967, 32 (04) :419-+

[5]

FRONING GW, 1971, J FOOD SCI, V36, P974

[6] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES [J].

FRONING, GW .

POULTRY SCIENCE, 1970, 49 (06) :1625-&

[7] EFFECT OF PH AND SALT PREBLENDING ON EMULSIFYING CHARACTERISTICS OF MECHANICALLY DEBONED TURKEY FRAME MEAT [J].

FRONING, GW ;

JANKY, D .

POULTRY SCIENCE, 1971, 50 (04) :1206-&

[8] POULTRY PRODUCT QUALITY - CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT [J].

GRUNDEN, LP ;

MACNEIL, JH ;

DIMICK, PS .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :247-&

[9]

HAMM R, 1966, PHYSIOLOGY BIOCHEMIS

[10]

HAMM R, 1960, ADV FOOD RESEARCH

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