CHANGES IN THE TENDERNESS OF MEAT COOKED AT 50-65-DEGREES-C

被引：43

作者：

BOUTON, PE

HARRIS, PV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04889.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：475 / 478

页数：4

共 21 条

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[2] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT [J].

BOUTON, PE ;

HARRIS, PV .

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[3] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[4] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOS.WR ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1974, 39 (05) :869-875

[5] PEAK SHEAR-FORCE VALUES OBTAINED FOR VEAL MUSCLE SAMPLES COOKED AT 50DEGREESC AND 60DEGREESC - INFLUENCE OF AGING [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :197-198

[6]

BOUTON PE, 1976, J TEXTURE STUD, V7, P187

[7]

BOUTON PE, 1976, J TEXTURE STUD, V7, P173

[8]

CARMICHAEL DJ, 1967, J FOOD TECHNOL, V2, P299

[9] HEAT-INDUCED CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE [J].

CHENG, CS ;

PARRISH, FC .

JOURNAL OF FOOD SCIENCE, 1979, 44 (01) :22-24

[10]

Davey C L, 1977, Meat Sci, V1, P271, DOI 10.1016/0309-1740(77)90022-5

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