INFLUENCE OF BELOW-FREEZING TEMPERATURES ON THE RATE OF POSTMORTEM METABOLISM AND THE WATER-HOLDING CAPACITY IN PRERIGOR FROZEN BEEF MUSCLES

被引：8

作者：

FISCHER, C

HONIKEL, KO

HAMM, R

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1980年 / 171卷 / 03期

关键词：

D O I：

10.1007/BF01042650

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：200 / 205

页数：6

共 19 条

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BEHNKE, JR
FENNEMA, O
CASSENS, RG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (01) : 5 - 11
[2] Bendall J.R., 1973, STRUCTURE FUNCTION M, P243
[3] Dalrymple R. H., 1973, Journal of Food Technology, V8, P439
[4] Dalrymple R. H., 1974, Fleischwirtschaft, V54, P1084
[5] FARLEY JF, 1958, THESIS PURDUE U LAFA
[6] INFLUENCE OF THE VELOCITY OF FREEZING OF PRERIGOR BEEF ON MUSCLE METABOLISM AND WATER-HOLDING CAPACITY
FISCHER, C
HONIKEL, KO
HAMM, R
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 171 (02): : 105 - 110
[7] Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]
[8] Hamm R, 1977, Meat Sci, V1, P15, DOI 10.1016/0309-1740(77)90029-8
[9] HAMM R, 1978, FLEISCHWIRTSCHAFT, V58, P720
[10] Hamm R., 1977, Deutsche Lebensmittel-Rundschau, V73, P35