RAPID CHILLING OF BEEF CARCASSES UTILIZING AMMONIA AND CRYOGENIC SYSTEMS - EFFECTS ON SHRINK AND TENDERNESS

被引：12

作者：

WATT, DB ^{[1
]}

HERRING, HK ^{[1
]}

机构：

[1] ARMOUR & CO,FOOD RES DIV,OAK BROOK,IL 60521

来源：

JOURNAL OF ANIMAL SCIENCE | 1974年 / 38卷 / 05期

关键词：

D O I：

10.2527/jas1974.385928x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：928 / 934

页数：7

共 11 条

[1]

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[2]

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[7] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :450-&

[8] STUDIES IN MEAT TENDERNESS .9. TENDERNESS OF VARIOUS LAMB MUSCLES IN RELATION TO THEIR SKELETAL RESTRAINT AND DELAY BEFORE FREEZING [J].

MCCRAE, SE ;

SECCOMBE, CG ;

MARSH, BB ;

CARSE, WA .

JOURNAL OF FOOD SCIENCE, 1971, 36 (04) :566-&

[9] EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON TENDERNESS OF BEEF LONGISSIMUS [J].

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[10]

Taylor A. A., 1972, Journal of Food Technology, V7, P251, DOI 10.1177/14690047030073005

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