EFFECTS OF ELECTRICAL-STIMULATION AND HOT BONING ON FUNCTIONAL-CHARACTERISTICS OF PREBLENDED BEEF MUSCLE IN MODEL SYSTEMS

被引：11

作者：

CHOI, YI

KASTNER, CL

DIKEMAN, ME

HUNT, MC

KROPF, DH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13230.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：867 / 869

页数：3

共 26 条

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[10] INFLUENCE OF POSTMORTEM CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF - POSTMORTEM STORAGE OF MUSCLE AT 20-DEGREES-C [J].

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