EFFECTS OF SALT LEVELS IN PRE-RIGOR BLENDS AND COOKED SAUSAGES ON WATER BINDING, RELEASED FAT AND PH

被引：27

作者：

PUOLANNE, EJ ^{[1
]}

TERRELL, RN ^{[1
]}

机构：

[1] TEXAS A&M UNIV,TEXAS AGR EXPT STN,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09152.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1022 / 1024

页数：3

相关论文

共 17 条

[1] EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE
ACTON, JC
WILLIAMS, JG
JOHNSON, MG
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (05): : 264 - &
[2] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[3] HAMM R, 1972, KOLLOIDCHEMIE FLEISH
[4] HAMM R, 1981, DEV MEAT SCI, V2
[5] HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355
[6] EFFECTS OF CHLORIDE SALT, METHOD OF MANUFACTURING AND FROZEN STORAGE ON SENSORY PROPERTIES OF RESTRUCTURED PORK ROASTS
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1771 - 1772
[7] EFFECTS OF COMPLETE OR PARTIAL REPLACEMENT OF SODIUM-CHLORIDE ON PROCESSING AND SENSORY PROPERTIES OF HAMS
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1776 - &
[8] EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS
HAND, LW
TERRELL, RN
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1800 - &
[9] LUSBY JW, 1982, P ANN M I FOOD TECHN
[10] PUOLANNE E, 1980, FLEISCHWIRTSCHAFT, V60, P1359