EVALUATION OF PRE-RIGOR FREEZE-DRIED BEEF IN THE MANUFACTURE OF DRY FERMENTED SAUSAGE

被引：2

作者：

ABUGROUN, HA ^{[1
]}

ABERLE, ED ^{[1
]}

DOCKERTY, TR ^{[1
]}

MARKS, JS ^{[1
]}

JUDGE, MD ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT AGR ENGN,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03043.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1280 / 1281

页数：2

共 8 条

[1]

ACTON JC, 1977, 30TH P ANN REC MEAT

[2]

DEIBEL RH, 1974, P MEAT IND RES C AM

[3]

Hamm R., 1975, Fleischwirtschaft, V55, P87

[4]

HAMM R, 1978, P MEAT IND RES C AM

[5] FEASIBILITY OF ADDING FREEZE-DRIED MEAT IN PREPARATION OF FERMENTED DRY SAUSAGE [J].

LU, J ;

TOWNSEND, WE .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :837-840

[6] SAUSAGE DRYING - FACTORS AFFECTING PERCENT YIELD OF PEPPERONI [J].

PALUMBO, SA ;

SMITH, JL ;

ZAIKA, LL .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1270-1272

[7]

Snedecor G.W., 1980, STAT METHODS

[8] CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGE [J].

WARDLAW, FB ;

SKELLEY, GC ;

JOHNSON, MG ;

ACTON, JC .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1228-1231

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