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PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M-LONGISSIMUS
被引:35
作者
:
TOPEL, DG
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
TOPEL, DG
[
1
]
MILLER, JA
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
MILLER, JA
[
1
]
BERGER, PJ
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
BERGER, PJ
[
1
]
RUST, RE
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
RUST, RE
[
1
]
PARRISH, FC
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
PARRISH, FC
[
1
]
ONO, K
论文数:
0
引用数:
0
h-index:
0
机构:
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
ONO, K
[
1
]
机构
:
[1]
IOWA STATE UNIV,DEPT ANIM SCI,AMES,IA 50010
来源
:
JOURNAL OF FOOD SCIENCE
|
1976年
/ 41卷
/ 03期
关键词
:
D O I
:
10.1111/j.1365-2621.1976.tb00685.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:628 / 630
页数:3
相关论文
共 13 条
[1]
PHYSICOCHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINS
[J].
BEMBERS, M
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
BEMBERS, M
;
SATTERLEE, LD
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
SATTERLEE, LD
.
JOURNAL OF FOOD SCIENCE,
1975,
40
(01)
:40
-43
[2]
MUSCLE QUALITY, COOKING METHOD AND AGING VS PALATABILITY OF PORK LOIN CHOPS
[J].
BENNETT, ME
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BENNETT, ME
;
BRAMBLETT, VD
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BRAMBLETT, VD
;
ABERLE, ED
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
ABERLE, ED
;
HARRINGTON, RB
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
HARRINGTON, RB
.
JOURNAL OF FOOD SCIENCE,
1973,
38
(03)
:536
-538
[3]
EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN
[J].
DEETHARDT, D
论文数:
0
引用数:
0
h-index:
0
DEETHARDT, D
;
TUMA, HJ
论文数:
0
引用数:
0
h-index:
0
TUMA, HJ
.
JOURNAL OF FOOD SCIENCE,
1971,
36
(04)
:626
-+
[4]
EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS
[J].
FLYNN, AW
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
FLYNN, AW
;
BRAMBLETT, VD
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BRAMBLETT, VD
.
JOURNAL OF FOOD SCIENCE,
1975,
40
(03)
:631
-633
[5]
HARVEY WR, 1960, 208 US DEP AGR AGR R
[6]
PORK QUALITY .2. PHYSICAL, CHEMICAL AND ORGANOLEPTIC RELATIONSHIPS IN FRESH PORK
[J].
JUDGE, MD
论文数:
0
引用数:
0
h-index:
0
JUDGE, MD
;
CAHILL, VR
论文数:
0
引用数:
0
h-index:
0
CAHILL, VR
;
KUNKLE, LE
论文数:
0
引用数:
0
h-index:
0
KUNKLE, LE
;
DEATHERAGE, FE
论文数:
0
引用数:
0
h-index:
0
DEATHERAGE, FE
.
JOURNAL OF ANIMAL SCIENCE,
1960,
19
(01)
:145
-149
[7]
BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE
[J].
KAUFFMAN, RG
论文数:
0
引用数:
0
h-index:
0
KAUFFMAN, RG
;
CARPENTER, ZL
论文数:
0
引用数:
0
h-index:
0
CARPENTER, ZL
;
BRAY, RW
论文数:
0
引用数:
0
h-index:
0
BRAY, RW
;
HOEKSTRA, WG
论文数:
0
引用数:
0
h-index:
0
HOEKSTRA, WG
.
JOURNAL OF FOOD SCIENCE,
1964,
29
(01)
:65
-&
[8]
EFFECT OF STRESS ON CERTAIN PORK CARCASS CHARACTERISTICS AND EATING QUALITY
[J].
LEWIS, PK
论文数:
0
引用数:
0
h-index:
0
LEWIS, PK
;
HECK, MC
论文数:
0
引用数:
0
h-index:
0
HECK, MC
;
BROWN, CJ
论文数:
0
引用数:
0
h-index:
0
BROWN, CJ
.
JOURNAL OF ANIMAL SCIENCE,
1962,
21
(02)
:196
-&
[9]
ASSOCIATION OF SOME PORCINE MUSCLE CHARACTERISTICS WITH POSTMORTEM TEMPERATURE AND PLASMA 17-HYDROXYCORTICOSTEROID LEVELS
[J].
MATSUSHIMA, CY
论文数:
0
引用数:
0
h-index:
0
MATSUSHIMA, CY
;
TOPEL, DG
论文数:
0
引用数:
0
h-index:
0
TOPEL, DG
.
JOURNAL OF ANIMAL SCIENCE,
1969,
29
(06)
:891
-+
[10]
PROCESSING CHARACTERISTICS OF PORCINE MUSCLE RELATED TO PH + TEMPERATURE DURING RIGOR MORTIS DEVELOPMENT + TO GROSS MORPHOLOGY 24 HR POST-MORTEM
[J].
SAYRE, RN
论文数:
0
引用数:
0
h-index:
0
SAYRE, RN
;
KIERNAT, B
论文数:
0
引用数:
0
h-index:
0
KIERNAT, B
;
BRISKEY, EJ
论文数:
0
引用数:
0
h-index:
0
BRISKEY, EJ
.
JOURNAL OF FOOD SCIENCE,
1964,
29
(02)
:175
-&
←
1
2
→
共 13 条
[1]
PHYSICOCHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINS
[J].
BEMBERS, M
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
BEMBERS, M
;
SATTERLEE, LD
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NB 68503
SATTERLEE, LD
.
JOURNAL OF FOOD SCIENCE,
1975,
40
(01)
:40
-43
[2]
MUSCLE QUALITY, COOKING METHOD AND AGING VS PALATABILITY OF PORK LOIN CHOPS
[J].
BENNETT, ME
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BENNETT, ME
;
BRAMBLETT, VD
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BRAMBLETT, VD
;
ABERLE, ED
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
ABERLE, ED
;
HARRINGTON, RB
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
HARRINGTON, RB
.
JOURNAL OF FOOD SCIENCE,
1973,
38
(03)
:536
-538
[3]
EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN
[J].
DEETHARDT, D
论文数:
0
引用数:
0
h-index:
0
DEETHARDT, D
;
TUMA, HJ
论文数:
0
引用数:
0
h-index:
0
TUMA, HJ
.
JOURNAL OF FOOD SCIENCE,
1971,
36
(04)
:626
-+
[4]
EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINS
[J].
FLYNN, AW
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
FLYNN, AW
;
BRAMBLETT, VD
论文数:
0
引用数:
0
h-index:
0
机构:
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
PURDUE UNIV, DEPT FOODS & NUTR, W LAFAYETTE, IN 47907 USA
BRAMBLETT, VD
.
JOURNAL OF FOOD SCIENCE,
1975,
40
(03)
:631
-633
[5]
HARVEY WR, 1960, 208 US DEP AGR AGR R
[6]
PORK QUALITY .2. PHYSICAL, CHEMICAL AND ORGANOLEPTIC RELATIONSHIPS IN FRESH PORK
[J].
JUDGE, MD
论文数:
0
引用数:
0
h-index:
0
JUDGE, MD
;
CAHILL, VR
论文数:
0
引用数:
0
h-index:
0
CAHILL, VR
;
KUNKLE, LE
论文数:
0
引用数:
0
h-index:
0
KUNKLE, LE
;
DEATHERAGE, FE
论文数:
0
引用数:
0
h-index:
0
DEATHERAGE, FE
.
JOURNAL OF ANIMAL SCIENCE,
1960,
19
(01)
:145
-149
[7]
BIOCHEMICAL PROPERTIES OF PORK + THEIR RELATIONSHIP TO QUALITY .I. PH OF CHIILED AGED + COOKED MUSCLE TISSUE
[J].
KAUFFMAN, RG
论文数:
0
引用数:
0
h-index:
0
KAUFFMAN, RG
;
CARPENTER, ZL
论文数:
0
引用数:
0
h-index:
0
CARPENTER, ZL
;
BRAY, RW
论文数:
0
引用数:
0
h-index:
0
BRAY, RW
;
HOEKSTRA, WG
论文数:
0
引用数:
0
h-index:
0
HOEKSTRA, WG
.
JOURNAL OF FOOD SCIENCE,
1964,
29
(01)
:65
-&
[8]
EFFECT OF STRESS ON CERTAIN PORK CARCASS CHARACTERISTICS AND EATING QUALITY
[J].
LEWIS, PK
论文数:
0
引用数:
0
h-index:
0
LEWIS, PK
;
HECK, MC
论文数:
0
引用数:
0
h-index:
0
HECK, MC
;
BROWN, CJ
论文数:
0
引用数:
0
h-index:
0
BROWN, CJ
.
JOURNAL OF ANIMAL SCIENCE,
1962,
21
(02)
:196
-&
[9]
ASSOCIATION OF SOME PORCINE MUSCLE CHARACTERISTICS WITH POSTMORTEM TEMPERATURE AND PLASMA 17-HYDROXYCORTICOSTEROID LEVELS
[J].
MATSUSHIMA, CY
论文数:
0
引用数:
0
h-index:
0
MATSUSHIMA, CY
;
TOPEL, DG
论文数:
0
引用数:
0
h-index:
0
TOPEL, DG
.
JOURNAL OF ANIMAL SCIENCE,
1969,
29
(06)
:891
-+
[10]
PROCESSING CHARACTERISTICS OF PORCINE MUSCLE RELATED TO PH + TEMPERATURE DURING RIGOR MORTIS DEVELOPMENT + TO GROSS MORPHOLOGY 24 HR POST-MORTEM
[J].
SAYRE, RN
论文数:
0
引用数:
0
h-index:
0
SAYRE, RN
;
KIERNAT, B
论文数:
0
引用数:
0
h-index:
0
KIERNAT, B
;
BRISKEY, EJ
论文数:
0
引用数:
0
h-index:
0
BRISKEY, EJ
.
JOURNAL OF FOOD SCIENCE,
1964,
29
(02)
:175
-&
←
1
2
→