EFFECTS OF BLADE TENDERIZATION, VACUUM MIXING, SALT ADDITION AND MIXING TIME ON BINDING OF MEAT PIECES INTO SECTIONED AND FORMED BEEF STEAKS

被引：23

作者：

BOOREN, AM ^{[1
]}

JONES, KW ^{[1
]}

MANDIGO, RW ^{[1
]}

OLSON, DG ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04461.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1678 / 1680

页数：3

共 20 条

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[2] [Anonymous], 1975, OFFICIAL METHODS ANA
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[4] BOOREN AM, 1981, J FOOD SCI, V46
[5] BOUTON P E, 1975, Journal of Texture Studies, V6, P297, DOI 10.1111/j.1745-4603.1975.tb01127.x
[6] PROPERTIES OF RESTRUCTURED PORK PATTIES AS AFFECTED BY COOKING METHOD, FROZEN STORAGE AND REHEATING METHOD
CAMPBELL, JF
MANDIGO, RW
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1648 - 1651
[7] CAPORASO F, 1978, J FOOD SCI, V43, P1041, DOI 10.1111/j.1365-2621.1978.tb02488.x
[8] CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS
CROSS, HR
STANFIELD, MS
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1257 - 1258
[9] DALTON LM, 1979, THESIS U NEBRASKA LI
[10] FENTERS W, 1971, FOOD ENG, V43, P64