EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE-TISSUE

被引：47

作者：

CASSIDY, RD

OCKERMAN, HW

KROL, B

VANROON, PS

PLIMPTON, RF

CAHILL, VR

机构：

[1] CENT INST NUTR & FOOD RES,ZEIST,NETHERLANDS

[2] STATE UNIV UTRECHT,UTRECHT,NETHERLANDS

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02532.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1514 / 1518

页数：5

相关论文

共 19 条

[1] HARVEY WR, 1975, H4 USDA AGR RES SERV
[2] HUMASON GL, 1967, ANIMAL TISSUE TECHNI, P136
[3] KRAUSE RJ, 1976, THESIS OHIO STATE U
[4] MAHON JH, 1961, 13TH P RES C AMIF
[5] RAHELIC S, 1974, 20TH EUR M MEAT RES
[6] RUST RE, 1973, MEAT CURING PRINCIPL
[7] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
SIEGEL, DG
THENO, DM
SCHMIDT, GR
NORTON, HW
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 331 - 333
[8] MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON PRESENCE OF SPECIFIC SKELETAL-MUSCLE PROTEINS IN EXUDATE OF A SECTIONED AND FORMED HAM
SIEGEL, DG
THENO, DM
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 327 - 330
[9] SIEGEL DG, 1976, J ANIMAL SCI MAY
[10] MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURAL COMPOSITION OF MUSCLE EXUDATE
THENO, DM
SIEGEL, DG
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 483 - 487