MUSCLE QUALITY, COOKING METHOD AND AGING VS PALATABILITY OF PORK LOIN CHOPS

被引：22

作者：

BENNETT, ME

BRAMBLETT, VD

ABERLE, ED

HARRINGTON, RB

机构：

[1] PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA

[2] PURDUE UNIV, DEPT ANIM SCI, W LAFAYETTE, IN 47907 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01475.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：536 / 538

页数：3

共 18 条

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[3]

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[4]

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[5]

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[6] EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN [J].

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BOWERS, JA ;

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TUMA, HJ ;

KROPF, DH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :292-&

[7]

HUFFMAN DL, 1968, J ANIMAL SCI, V27, P287

[8]

JUDGE MD, 1960, J ANIM SCI, V20, P918

[9] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE [J].

KAUFFMAN, RG ;

CARPENTER, ZL ;

BRAY, RW ;

HOEKSTRA, WG .

JOURNAL OF FOOD SCIENCE, 1964, 29 (01) :65-&

[10] EFFECT OF STRESS ON CERTAIN PORK CARCASS CHARACTERISTICS AND EATING QUALITY [J].

LEWIS, PK ;

HECK, MC ;

BROWN, CJ .

JOURNAL OF ANIMAL SCIENCE, 1962, 21 (02) :196-&

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