GRILLED FREEZE-DRIED STEAKS - EFFECTS OF MECHANICAL TENDERIZATION PLUS PHOSPHATE AND SALT

被引：10

作者：

HINNERGARDT, LC ^{[1
]}

DRAKE, SR ^{[1
]}

KLUTER, RA ^{[1
]}

机构：

[1] US ARMY NATICK LABS,FOOD ENGN LAB,NATICK,MA 01760

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12541.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：621 / 623

页数：3

共 11 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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[3] EFFECT OF ALTERING ULTIMATE PH ON BOVINE MUSCLE TENDERNESS [J].

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FISHER, AL ;

HARRIS, PV ;

SHORTHOS.WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :816-820

[4]

HAMDY M. K., 1959, FOOD RES, V24, P79

[5]

HICKS CR, 1956, IND QUALITY CONTROL, V13, P5

[6] A PENETROMETER TEST TO MEASURE MEAT TENDERNESS [J].

HINNERGARDT, LC ;

TUOMY, JM .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :312-+

[7]

HINNERGARDT LC, IN PRESS

[8] A COMPARISON OF FREEZE-DRIED BEEF MUSCLES OF HIGH OR LOW ULTIMATE PH [J].

PENNY, IF ;

VOYLE, CA ;

LAWRIE, RA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (08) :535-&

[9] EFFECT OF CONDENSED PHOSPHATES ON PH, SWELLING AND WATER-HOLDING CAPACITY OF BEEF [J].

SHULTS, GW ;

WIERBICK.E ;

RUSSELL, DR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (06) :860-&

[10]

TUOMY JM, 1963, FOOD TECHNOL-CHICAGO, V17, P1457

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