ACCEPTABILITY OF FRANKFURTERS MADE FROM MECHANICALLY DEBONED POULTRY MEAT AS AFFECTED BY CARCASS PART, CONDITION OF MEAT, AND DAYS OF STORAGE

被引：9

作者：

BAKER, RC

KLINE, DS

机构：

来源：

POULTRY SCIENCE | 1984年 / 63卷 / 02期

关键词：

D O I：

10.3382/ps.0630274

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：274 / 278

页数：5

共 14 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] ACCEPTABILITY OF FRANKFURTERS MADE FROM MECHANICALLY DEBONED TURKEY FRAMES AS AFFECTED BY FORMULATION CHANGES [J].

BAKER, RC ;

DARFLER, JM .

POULTRY SCIENCE, 1975, 54 (04) :1283-1288

[3] ORGANOLEPTIC PROPERTIES OF FRANKFURTERS MADE FROM GIBLET MEATS [J].

BLACKSHEAR, D ;

HUDSPETH, JP ;

MAY, KN .

POULTRY SCIENCE, 1966, 45 (04) :733-+

[4] QUALITY MEASUREMENTS OF CHICKEN AND TURKEY SUMMER SAUSAGES [J].

DHILLON, AS ;

MAURER, AJ .

POULTRY SCIENCE, 1975, 54 (04) :1263-1271

[5]

Froning G. W., 1981, Advances in Food Research, V27, P109, DOI 10.1016/S0065-2628(08)60298-0

[6]

FRONING GW, 1971, J FOOD SCI, V36, P974

[7] EFFECT OF SKIN CONTENT PRIOR TO DEBONING ON EMULSIFYING AND COLOR CHARACTERISTICS OF MECHANICALLY DEBONED CHICKEN BACK MEAT [J].

FRONING, GW ;

SATTERLEE, LD ;

JOHNSON, F .

POULTRY SCIENCE, 1973, 52 (03) :923-926

[8]

HUDSPETH JP, 1967, FOOD TECHNOL-CHICAGO, V21, P1141

[9] INFLUENCE OF TYPE OF POULTRY AND CARCASS PART ON EXTRACTABILITY AND EMULSIFYING CAPACITY OF SALT-SOLUBLE PROTEINS [J].

MAURER, AJ ;

BAKER, RC ;

VADEHRA, DV .

POULTRY SCIENCE, 1969, 48 (03) :994-&

[10] RELATIONSHIP BETWEEN COLLAGEN CONTENT AND EMULSIFYING CAPACITY OF POULTRY MEAT [J].

MAURER, AJ ;

BAKER, RC .

POULTRY SCIENCE, 1966, 45 (06) :1317-&

← 1 2 →