MECHANISMS OF WATER-LOSS OF BOVINE SEMI-TENDINOSUS MUSCLE DRY COOKED FROM FROZEN STATE

被引：13

作者：

HUNG, CC ^{[1
]}

DAVIS, EA ^{[1
]}

GORDON, J ^{[1
]}

DAVIS, HT ^{[1
]}

机构：

[1] UNIV MINNESOTA, DEPT FOOD SCI & NUTR, ST PAUL, MN 55108 USA

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15266.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1191 / 1195

页数：5

共 11 条

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[2] EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER-LOSS OF DRY COOKED BOVINE MUSCLE [J].

GODSALVE, EW ;

DAVIS, EA ;

GORDON, J .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1325-1330

[3] WATER-LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE [J].

GODSALVE, EW ;

DAVIS, EA ;

GORDON, J ;

DAVIS, HT .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :1038-1045

[4]

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[5] USE OF A RAPID MUSCLE PROTEIN SOLUBILITY TECHNIQUE TO PREDICT BEEF MUSCLE YIELD AS A FUNCTION OF TIME, TEMPERATURE, SALT AND PHOSPHATE [J].

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JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :590-596

[6] COOKING LOSS IN BEEF - EFFECT OF COLD SHORTENING, SEARING AND RATE OF HEATING - TIME COURSE AND HISTOLOGY OF CHANGES DURING COOKING [J].

LOCKER, RH ;

DAINES, GJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (11) :1411-1418

[7]

PAUL PC, 1963, P MEAT TENDERNESS S

[8]

RAMSBOTTOM J. M., 1939, FOOD RES, V4, P425, DOI 10.1111/j.1365-2621.1939.tb17137.x

[9]

SCHALLER DR, 1972, CAN I FOOD SC TECH J, V5, P184

[10]

SWIFT CE, 1959, FOOD TECHNOL-CHICAGO, V13, P365

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