EFFECT OF TEMPERATURE AND METHOD OF COOKERY ON THE RETENTION OF INTRAMUSCULAR LIPID IN BEEF AND PORK

被引：25

作者：

RENK, BZ

KAUFFMAN, RG

SCHAEFER, DM

机构：

来源：

JOURNAL OF ANIMAL SCIENCE | 1985年 / 61卷 / 04期

关键词：

D O I：

10.2527/jas1985.614876x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：876 / 881

页数：6

共 14 条

[1] CHANGES IN COOKING LOSSES AND SENSORY ATTRIBUTES OF ANGUS AND HOLSTEIN BEEF WITH INCREASING CARCASS WEIGHT, MARBLING SCORE OR LONGISSIMUS ETHER EXTRACT [J].

ARMBRUSTER, G ;

NOUR, AYM ;

THONNEY, ML ;

STOUFFER, JR .

JOURNAL OF FOOD SCIENCE, 1983, 48 (03) :835-840

[2] BILATERAL SYMMETRY OF PORK CARCASS [J].

BREIDENSTEIN, BC ;

LAPLANT, T ;

KAUFFMAN, RG ;

NORTON, HW .

JOURNAL OF ANIMAL SCIENCE, 1964, 23 (04) :1054-&

[3]

CELENDER IM, 1978, FOOD TECHNOL-CHICAGO, V32, P39

[4] BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .2. INTRAMUSCULAR FAT [J].

KAUFFMAN, RG ;

BRAY, RW ;

CARPENTER, ZL ;

HOEKSTRA, WG .

JOURNAL OF FOOD SCIENCE, 1964, 29 (01) :70-&

[5]

LEVERTON RM, 1958, MP49 OKL AGR EXP STA

[6] NUTRIENT COMPOSITION OF FRESH RETAIL PORK [J].

MOSS, M ;

HOLDEN, JM ;

ONO, K ;

CROSS, R ;

SLOVER, H ;

BERRY, B ;

LANZA, E ;

THOMPSON, R ;

WOLF, W ;

VANDERSLICE, J ;

JOHNSON, H ;

STEWART, K .

JOURNAL OF FOOD SCIENCE, 1983, 48 (06) :1767-1771

[7] COMPARISONS OF METHODS FOR CALCULATING RETENTIONS OF NUTRIENTS IN COOKED FOODS [J].

MURPHY, EW ;

CRINER, PE ;

GRAY, BC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (06) :1153-1157

[8] NUTRIENT COMPOSITION OF LAMB OF 2 AGE-GROUPS [J].

ONO, K ;

BERRY, BW ;

JOHNSON, HK ;

RUSSEK, E ;

PARKER, CF ;

CAHILL, VR ;

ALTHOUSE, PG .

JOURNAL OF FOOD SCIENCE, 1984, 49 (05) :1233-&

[9] EFFECT OF DEGREE OF MARBLING AND INTERNAL TEMPERATURE OF DONENESS ON BEEF RIB STEAKS [J].

PARRISH, FC ;

OLSON, DG ;

MINER, BE ;

RUST, RE .

JOURNAL OF ANIMAL SCIENCE, 1973, 37 (02) :430-434

[10]

PECOT RK, 1965, USDA31 HOM EC RES RE

← 1 2 →