HEATING EFFECTS ON BOVINE SEMITENDINOSUS - SHEAR, MUSCLE-FIBER MEASUREMENTS, AND COOKING LOSSES

被引：28

作者：

HEARNE, LE

PENFIELD, MP

GOERTZ, GE

机构：

[1] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,COLL HOME ECON,DEPT FOOD SCI NUTR & FOOD SYST ADM,KNOXVILLE,TN 37916

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09724.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：10 / &

共 17 条

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[9] THERMAL EFFECTS ON LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONS [J].

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ALLEN, CE .

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[10] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .1. CHANGES IN TENDERNESS, WATER-BINDING CAPACITY, PH AND AMOUNT OF WATER-SOLUBLE COMPONENTS [J].

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