RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COLD-BONED CARCASSES

被引：12

作者：

HUFFMAN, DL ^{[1
]}

MCCAFFERTY, DM ^{[1
]}

CORDRAY, JC ^{[1
]}

STANLEY, MH ^{[1
]}

机构：

[1] AC LEGG PACKING CO, BIRMINGHAM, AL 35202 USA

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13697.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：164 / 167

页数：4

共 13 条

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JONES, KW ;

MANDIGO, RW ;

OLSON, DG .

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[3]

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[4]

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[5] EFFECT OF COMMINUTION METHOD AND PRESSURE ON RESTRUCTURED BEEF STEAKS [J].

COSTELLO, WJ ;

SEIDEMAN, SC ;

MICHELS, JD ;

QUENZER, NM .

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[6]

Henrickson R. L., 1975, Proceedings of the Meat Industry Research Conference, P25

[7] USE OF PRERIGOR BEEF FOR FROZEN GROUND-BEEF PATTIES [J].

JACOBS, DK ;

SEBRANEK, JG .

JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :648-651

[8]

LARMOND E, 1977, CAN DEP AGR PUBLICAT, V1637

[9]

MANDIGO RW, 1972, J ANIM SCI, V35, P198

[10]

POPENHAGEN GR, 1973, J ANIM SCI, V37, P269

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