EFFECT OF DIFFERENT PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS

被引：19

作者：

MCDANIEL, MC ^{[1
]}

MARCHELLO, JA ^{[1
]}

TINSLEY, AM ^{[1
]}

机构：

[1] UNIV ARIZONA,DEPT ANIM SCI & NUTR & FOOD SCI,TUCSON,AZ 85721

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 01期

关键词：

D O I：

10.4315/0362-028X-47.1.23

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：23 / 26

页数：4

共 20 条

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[12]

LUITEN LS, 1982, J FOOD PROT, V45, P623

[13]

Peryam DR, 1957, FOOD TECHNOL-CHICAGO, V11, P9, DOI DOI 10.1002/JSFA.6993

[14] STUDIES ON BACTERIAL-FLORA OF VACUUM PACKAGED FRESH BEEF [J].

ROTH, LA ;

CLARK, DS .

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[15] A FOOD ACTION RATING SCALE FOR MEASURING FOOD ACCEPTANCE [J].

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[16] MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE [J].

SEIDEMAN, SC ;

SMITH, GC ;

CARPENTER, ZL ;

DUTSON, TR ;

DILL, CW .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1036-1040

[17]

Silliker J H, 1977, Meat Sci, V1, P195, DOI 10.1016/0309-1740(77)90037-7

[18]

Sutherland J. P., 1977, Journal of Food Technology, V12, P249

[19] LOW WATTAGE MICROWAVE COOKING OF TOP ROUND ROASTS - ENERGY-CONSUMPTION, THIAMIN CONTENT AND PALATABILITY [J].

VORIS, HH ;

VANDUYNE, FO .

JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1447-&

[20]

[No title captured]

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