CORRELATION OF MECHANICAL-PROPERTIES, COMPOSITION AND PERCEIVED TEXTURE OF BEEFBURGERS

被引：21

作者：

JONES, RC

DRANSFIELD, E

ROBINSON, JM

CROSLAND, AR

机构：

来源：

JOURNAL OF TEXTURE STUDIES | 1985年 / 16卷 / 03期

关键词：

D O I：

10.1111/j.1745-4603.1985.tb00694.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：241 / 262

页数：22

共 23 条

[1]

ACKERMAN SA, 1981, FLEISCHWIRTSCHAFT, V61, P1169

[2] LIMITATIONS OF RHEOLOGY IN FOOD TEXTURE MEASUREMENTS [J].

BOURNE, MC .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (02) :219-227

[3] OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES [J].

CROSS, HR ;

STANFIELD, MS ;

FRANKS, WJ .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1510-1513

[4] FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND-BEEF PATTIES - FROZEN LEAN, PATTY SIZE, AND SURFACE-TREATMENT [J].

CROSS, HR ;

BERRY, BW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1463-1465

[5] BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY [J].

DRAKE, SR ;

HINNERGARDT, LC ;

KLUTER, RA ;

PRELL, PA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1065-1067

[6] COMPARISON OF CHEMICAL-COMPOSITION OF MEAT DETERMINED AT 8 LABORATORIES [J].

DRANSFIELD, E ;

CASEY, JC ;

BOCCARD, R ;

TOURAILLE, C ;

BUCHTER, L ;

HOOD, DE ;

JOSEPH, RL ;

SCHON, I ;

CASTEELS, M ;

COSENTINO, E ;

TINBERGEN, BJ .

MEAT SCIENCE, 1983, 8 (02) :79-92

[7]

DRANSFIELD E, 1985, J TEXTURE STUD, V15, P337

[8] RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES IN COOKED MEAT [J].

DRANSFIELD, E ;

FRANCOMBE, MA ;

WHELEHAN, OP .

JOURNAL OF TEXTURE STUDIES, 1984, 15 (01) :33-48

[9]

FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x

[10] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J].

GRAU, R ;

HAMM, R .

NATURWISSENSCHAFTEN, 1953, 40 (01) :29-30

← 1 2 3 →