EFFECT OF COMMINUTION METHOD AND PRESSURE ON RESTRUCTURED BEEF STEAKS

被引：6

作者：

COSTELLO, WJ ^{[1
]}

SEIDEMAN, SC ^{[1
]}

MICHELS, JD ^{[1
]}

QUENZER, NM ^{[1
]}

机构：

[1] S DAKOTA STATE UNIV,S DAKOTA AGR EXPT STN,DEPT NUTR & FOOD SCI,BROOKINGS,SD 57007

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 06期

关键词：

D O I：

10.4315/0362-028X-44.6.425

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：425 / 429

页数：5

共 10 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2] PROPERTIES OF RESTRUCTURED PORK PRODUCT AS INFLUENCED BY MEAT PARTICLE-SIZE, TEMPERATURE AND COMMINUTION METHOD [J].

CHESNEY, MS ;

MANDIGO, RW ;

CAMPBELL, JF .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1535-1537

[3]

CHESNEY MS, 1973, THESIS U NEBRASKA

[4] CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS [J].

CROSS, HR ;

STANFIELD, MS .

JOURNAL OF FOOD SCIENCE, 1976, 41 (05) :1257-1258

[5]

MANDIGO RW, 1974, 27TH P ANN REC MEAT, P403

[6] QUALITY OF RESTRUCTURED BEEF STEAKS AFTER REFRIGERATED AND FROZEN STORAGE [J].

OCKERMAN, HW ;

ORGANISCIAK, CS .

JOURNAL OF FOOD PROTECTION, 1979, 42 (02) :126-130

[7] EFFECT OF METHOD OF COMMINUTION (FLAKE-CUTTING AND GRINDING) ON ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES [J].

RANDALL, CJ ;

LARMOND, E .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :728-730

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[9]

[No title captured]

[10]

1973, FACTS FLAKES FABRICA

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