EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS

被引：8

作者：

CROSS, HR ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01247.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：182 / 185

页数：4

共 15 条

[1]

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[2]

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

[3] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[4]

HELDMAN DR, 1975, P RECIPROCAL MEAT C

[5]

HILL JE, 1967, FOOD TECHNOL-CHICAGO, V21, P1143

[6]

IRMITER TF, 1967, FOOD TECHNOL-CHICAGO, V21, P779

[7]

LOWE B, 1955, EXPT COOKERY CHEMICA

[8] EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS [J].

SCHOCK, DR ;

HARRISON, DL ;

ANDERSON, LL .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :195-&

[9]

SHAFFER TA, 1973, J FOOD SCI, V39, P1205

[10] EFFECTS OF FREEZING FROZEN STORAGE CONDITIONS AND DEGREE OF DONENESS ON LAMB PALATABILITY CHARACTERISTICS [J].

SMITH, GC ;

SPAETH, CW ;

CARPENTER, ZL ;

KING, GT ;

HOKE, KE .

JOURNAL OF FOOD SCIENCE, 1968, 33 (01) :19-+

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