MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON ULTRASTRUCTURE OF CURED PORCINE MUSCLE

被引：59

作者：

THENO, DM

SIEGEL, DG

SCHMIDT, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02337.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：488 / 492

页数：5

共 18 条

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[2] EFFECT OF SOME PROTEINS ON BINDING QUALITY OF AN EXPERIMENTAL SAUSAGE [J].

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YASUI, T ;

HASHIMOTO, Y .

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[3]

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[4]

Hamm R., 1970, PHOSPHATES FOOD PROC, P65

[5]

HANSEN LJ, 1966, Patent No. 3285752

[6]

KOTTER L, 1975, FLEISCHWIRTSCHAFT NV, V3, P365

[7] BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS [J].

MACFARLANE, JJ ;

SCHMIDT, GR ;

TURNER, RH .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1603-1605

[8]

MASS RH, 1963, Patent No. 3076713

[9] EFFECT OF SALT, PHOSPHATE AND SOME NON-MEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL [J].

MOORE, SL ;

THENO, DM ;

ANDERSON, CR ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :424-426

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

PEPPER, FH ;

SCHMIDT, GR .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :227-230

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