INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERY

被引：8

作者：

HOSTETLER, RL

DUTSON, TR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02291.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：304 / 306

页数：3

共 9 条

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[3] COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF [J].

HOSTETLER, RL ;

CARPENTER, ZL ;

SMITH, GC ;

DUTSON, TR .

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[4] EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY 2 METHODS [J].

HOSTETLER, RL ;

DUTSON, TR ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :421-423

[5] EFFECT OF THERMOCOUPLE WIRE SIZE ON COOKING TIMES OF MEAT SAMPLES [J].

HOSTETLER, RL ;

DUTSON, TR .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :845-846

[6] SOME ASPECTS OF RAW MEAT TENDERNESS - STUDY OF SOME FACTORS AFFECTING ITS CHANGE WITH COOKING AND A NEW MEANS OF MEASUREMENT [J].

PURCHAS, RW .

JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :556-559

[7]

SHARRAH NANCY, 1965, FOOD TECHNOL, V19, P136

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

[9]

WEIR CE, 1953, FOOD TECHNOL-CHICAGO, V7, P500

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