EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS

被引：26

作者：

RAY, EE ^{[1
]}

STIFFLER, DM ^{[1
]}

BERRY, BW ^{[1
]}

机构：

[1] USDA SEA,BELTSVILLE AGR RES CTR,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07445.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：769 / 772

页数：4

共 24 条

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MARSH, BB .

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[2]

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[3]

HENRICKSON RL, 1975, MEAT IND RES C U CHI

[4] FURTHER STUDIES ON BOVINE MUSCLE TENDERNESS AS INFLUENCED BY CARCASS POSITION SARCOMERE LENGTH AND FIBER DIAMETER [J].

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :1049-&

[5] COMPARISON OF SARCOMERE LENGTH TO OTHER PREDICTORS OF BEEF TENDERNESS [J].

HOWARD, RD ;

JUDGE, MD .

JOURNAL OF FOOD SCIENCE, 1968, 33 (05) :456-&

[6]

KASTNER CL, 1973, J ANIM SCI, V36, P484

[7] CHARACTERISTICS OF CONVENTIONALLY AND HOT-BONED BOVINE MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS [J].

KASTNER, CL ;

RUSSELL, TS .

JOURNAL OF FOOD SCIENCE, 1975, 40 (04) :747-750

[8]

LOCKER RONALD H., 1960, FOOD RES, V25, P304

[9]

Marsh B. B., 1977, Proceedings of the Meat Industry Research Conference, P13

[10]

MARSH BB, 1964, CARCASS COMPOSITION

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