EFFECTS OF CRYOGENIC CHILLING ON BEEF CARCASS GRADE, SHRINKAGE AND PALATABILITY CHARACTERISTICS

被引：34

作者：

BOWLING, RA ^{[1
]}

DUTSON, TR ^{[1
]}

SMITH, GC ^{[1
]}

SAVELL, JW ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1016/0309-1740(87)90042-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：67 / 72

页数：6

共 6 条

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BATESMITH, EC ;

BENDALL, JR .

JOURNAL OF PHYSIOLOGY-LONDON, 1949, 110 (1-2) :47-65

[2]

BENDALL JR, 1972, COLD SHORTENING MEAT

[3]

Harris P. V., 1975, CSIRO Food Research Quarterly, V35, P49

[4] A COLD SHORTENING EFFECT IN BEEF MUSCLES [J].

LOCKER, RH ;

HAGYARD, CJ .

WATT, DB ;

HERRING, HK .

[6]

1975, OFFICIAL US STANDARD