THE DEVELOPMENT OF A POULTRY HAM PRODUCT

被引：21

作者：

BAKER, RC

DARFLER, JM

机构：

来源：

POULTRY SCIENCE | 1981年 / 60卷 / 07期

关键词：

D O I：

10.3382/ps.0601429

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：1429 / 1435

页数：7

共 9 条

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[2] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS [J].

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[3] EFFECTS OF SODIUM-CHLORIDE AND CONDENSED PHOSPHATES ON WATER-HOLDING CAPACITY, PH AND SWELLING OF CHICKEN MUSCLE [J].

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[4] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM [J].

SIEGEL, DG ;

THENO, DM ;

SCHMIDT, GR ;

NORTON, HW .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :331-333

[5] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON PRESENCE OF SPECIFIC SKELETAL-MUSCLE PROTEINS IN EXUDATE OF A SECTIONED AND FORMED HAM [J].

SIEGEL, DG ;

THENO, DM ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :327-330

[6] MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURAL COMPOSITION OF MUSCLE EXUDATE [J].

THENO, DM ;

SIEGEL, DG ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :483-487

[7] MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS [J].

THENO, DM ;

SIEGEL, DG ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :493-498

[8]

THOMSON JE, 1964, FOOD TECHNOL, V18, P1085

[9]

1976, FOOD ENG, V48, pEF26

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