PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF

被引：27

作者：

GLOVER, EE

FORREST, JC

JOHNSON, HR

BRAMBLETT, VD

JUDGE, MD

机构：

[1] PURDUE UNIV,AGR EXPT STN,DEPT ANIM SCI,W LAFAYETTE,IN 47907

[2] PURDUE UNIV,AGR EXPT STN,DEPT FOODS & NUTR,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12626.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：871 / 874

页数：4

共 16 条

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[3] STRESS DURING GROWTH .2. EFFECTS ON PALATABILITY AND COOKING CHARACTERISTICS OF LAMB MEAT [J].

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VAIL, GE .

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[4]

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[5]

DAWSON EH, 1959, 9 US DEP AGR HOM EC

[6]

DOTY DM, 1961, 1231 US DEP AGR TECH

[7] LAMB AND BEEF ROASTS COOKED FROM FROZEN STATE BY DRY AND MOIST HEAT [J].

FERGER, DC ;

HARRISON, DL ;

ANDERSON, LL .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :226-&

[8]

Laakkonen E., 1973, Advances in Food Research, V20, P257

[9]

LOCKER RH, 1975, ADV FOOD RES, V22, P157

[10]

LOWE B, 1961, 495 IOW STAT U AGR E

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