EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF

被引：18

作者：

CROSS, HR ^{[1
]}

BERRY, BW ^{[1
]}

NICHOLS, JE ^{[1
]}

ELDER, RS ^{[1
]}

QUICK, JA ^{[1
]}

机构：

[1] USDA,AGR MKT SERV,WASHINGTON,DC 20250

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02530.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1507 / 1509

页数：3

共 11 条

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[3] EFFECT OF QUALITY GRADE AND CUT FORMULATION ON PALATABILITY OF GROUND BEEF PATTIES [J].

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GREEN, EC ;

STANFIELD, MS ;

FRANKS, WJ .

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[4]

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[5]

CROSS HR, 1977, 37TH ANN M I FOOD TE

[6]

CROSS HS, UNPUBLISHED

[7] MECHANICALLY DESINEWED MEAT - ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI [J].

GILLETT, TA ;

TANTIKARNJATHEP, K ;

ANDREWS, SJ .

JOURNAL OF FOOD SCIENCE, 1976, 41 (04) :766-769

[8] SOLUBILITY OF INTRAMUSCULAR COLLAGEN IN MEAT ANIMALS OF VARIOUS AGES [J].

HILL, F .

JOURNAL OF FOOD SCIENCE, 1966, 31 (02) :161-&

[9]

HOLLANDER M, 1973, NONPARAMETRIC STATIS

[10]

Scheffe H., 1999, ANAL VARIANCE, V72

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