CHARACTERIZATION OF EXUDATE PROTEINS INVOLVED IN BINDING MEAT PIECES INTO A SECTIONED AND FORMED BEEF STEAK

被引：12

作者：

BOOREN, AM

MANDIGO, RW

OLSON, DG

JONES, KW

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

[2] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[3] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12919.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1943 / 1947

页数：5

共 32 条

[1]

ADDIS PB, 1979, FOOD TECHNOL-CHICAGO, V33, P36

[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3]

BARD JC, 1965, MAR ANN MEAT IND RES

[4]

Barr A. J, 1976, USERS GUIDE SAS 76

[5] VACUUM MIXING INFLUENCE ON CHARACTERISTICS OF SECTIONED AND FORMED BEEF STEAK [J].

BOOREN, AM ;

MANDIGO, RW ;

OLSON, DG ;

JONES, KW .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1673-1677

[6] EFFECT OF MUSCLE TYPE AND MIXING TIME ON SECTIONED AND FORMED BEEF STEAKS [J].

BOOREN, AM ;

MANDIGO, RW ;

OLSON, DG ;

JONES, KW .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1665-&

[7]

BOOREN AM, 1979, 71ST P ANN M AM SOC

[8]

BOUTON P E, 1975, Journal of Texture Studies, V6, P297, DOI 10.1111/j.1745-4603.1975.tb01127.x

[9]

CAPORASO F, 1978, J FOOD SCI, V43, P1041, DOI 10.1111/j.1365-2621.1978.tb02488.x

[10]

DALTON LM, 1979, THESIS U NEBRASKA LI

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