INFLUENCE OF REMOVING CONNECTIVE-TISSUE, COOKING AND NITRITE CURING ON PROTEIN QUALITY OF BEEF SHANK MUSCLE

被引：5

作者：

HENDRICKS, DG

MAHONEY, AW

GILLETT, TA

机构：

[1] UTAH STATE UNIV,COLL FAM LIFE,DEPT NUTR & FOOD SCI 87,LOGAN,UT 84322

[2] UTAH STATE UNIV,COLL AGR,LOGAN,UT 84322

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01248.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：186 / 189

页数：4

相关论文

共 24 条

[1] BENDER AE, 1962, P INT CONGR FD SCI T, V3, P449
[2] COMPOSITION OF COLLAGEN AND ACID-SOLUBLE COLLAGEN OF BOVINE SKIN
BOWES, JH
ELLIOTT, RG
MOSS, JA
[J]. BIOCHEMICAL JOURNAL, 1955, 61 (01) : 143 - 150
[3] THE INVERSE RELATIONSHIP BETWEEN TRYPTOPHAN AND HYDROXYPROLINE IN ANIMAL TISSUES
DAHL, O
[J]. ACTA CHEMICA SCANDINAVICA, 1960, 14 (01): : 227 - 229
[4] EFFECT OF HEAT TREATMENT ON NUTRITIVE VALUE OF PROTEINS - CHEMICAL AND BALANCE STUDIES
DONOSO, G
MILLER, DS
LEWIS, OAM
PAYNE, PR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (03) : 192 - &
[5] NUTRITIVE VALUE OF PROTEINS OF VEAL BEEF AND PORK DETERMINED ON BASIS OF AVAILABLE ESSENTIAL AMINO ACIDS OR HYDROXPROLINE ANALYSIS
DVORAK, Z
VOGNAROVA, I
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (03) : 146 - +
[6] AVAILABLE LYSINE IN MEAT AND MEAT PRODUCTS
DVORAK, Z
VOGNAROVA, I
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (06) : 305 - +
[7] MICROBIOLOGICAL METHOD FOR ASSESSING NUTRTIONAL VALUE OF PROTEINS .2. MEASUREMENT OF AVAILABLE METHIONINE, LEUCINE, ISOLEUCINE, ARGININE, HISTIDINE, TRYPTOPHAN AND VALINE
FORD, JE
[J]. BRITISH JOURNAL OF NUTRITION, 1962, 16 (03) : 409 - &
[8] MECHANICALLY DESINEWED MEAT - ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI
GILLETT, TA
TANTIKARNJATHEP, K
ANDREWS, SJ
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (04) : 766 - 769
[9] HARRIS RS, 1975, PREFACE NUTRITIONAL
[10] HOAGLAND R, 1947, FOOD TECHNOL-CHICAGO, V1, P540