USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES

被引：6

作者：

CROSS, HR ^{[1
]}

STROUD, J ^{[1
]}

CARPENTER, ZL ^{[1
]}

KOTULA, AW ^{[1
]}

NOLAN, TW ^{[1
]}

SMITH, GC ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1496 / 1499

页数：4

共 18 条

[1]

ALSMEYER RH, 1974, FOOD TECHNOL, V28

[2] EFFECT OF QUALITY GRADE AND CUT FORMULATION ON PALATABILITY OF GROUND BEEF PATTIES [J].

CROSS, HR ;

GREEN, EC ;

STANFIELD, MS ;

FRANKS, WJ .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :9-11

[3]

CROSS HR, 1976, J ANIM SCI, V43, P1

[4]

Field R. A., 1974, Proceedings of the Meat Industry Research Conference, P35

[5]

FIELD RA, 1976, J ANIM SCI, V43, P755

[6] INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :285-287

[7] CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :282-284

[8]

FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[9] BONE COMPOSITION IN CATTLE, PIGS, SHEEP AND POULTRY [J].

FIELD, RA ;

RILEY, ML ;

MELLO, FC ;

CORBRIDGE, MH ;

KOTULA, AW .

JOURNAL OF ANIMAL SCIENCE, 1974, 39 (03) :493-499

[10]

FORBES EB, 1921, 437 OH AGR EXP STA B

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