EFFECTS OF RESTRAINT DURING COOKING ON SHEAR PROPERTIES OF COOKED MEAT

被引：5

作者：

BOUTON, PE

HARRIS, PV

SNOWDEN, JM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09763.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / +

页数：1

共 16 条

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[3] BOUTON P E, 1976, Journal of Texture Studies, V7, P179, DOI 10.1111/j.1745-4603.1976.tb01260.x
[4] BOUTON P E, 1976, Journal of Texture Studies, V7, P193, DOI 10.1111/j.1745-4603.1976.tb01261.x
[5] PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE - EFFECTS ON TENDERNESS
BOUTON, PE
FORD, AL
HARRIS, PV
MACFARLANE, JJ
OSHEA, JM
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 132 - 135
[6] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME
BOUTON, PE
HARRIS, PV
SHORTHOS.WR
RATCLIFF, D
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 869 - 875
[7] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1122 - 1126
[8] Cochran W. G., 1957, EXPT DESIGN, V2, P396
[9] PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES
DUBE, G
HARRINGTON, RB
BRAMBLETT, VD
JUDGE, MD
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (01) : 23 - +
[10] GILES BG, 1969, 15TH EUR M MEAT RES, P289