EFFECTS OF MECHANICAL TENDERIZATION AND COOKING TREATMENTS UPON PRODUCT ATTRIBUTES OF PRE-RIGOR AND POST-RIGOR BEEF ROASTS

被引：16

作者：

LOUCKS, LJ

RAY, EE

BERRY, BW

LEIGHTON, EA

GRAY, DG

机构：

来源：

JOURNAL OF ANIMAL SCIENCE | 1984年 / 58卷 / 03期

关键词：

D O I：

10.2527/jas1984.583626x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：626 / 630

页数：5

共 14 条

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CIA, G ;

MARSH, BB .

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[3] EFFECT OF BLADE TENDERIZATON ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF [J].

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SMITH, GC ;

CARPENTER, ZL .

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[4]

GOLDNER WJ, 1974, J ANIM SCI, V39, P169

[5] BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS [J].

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HUNT, MC ;

KASTNER, CL ;

KROPF, DH .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :925-&

[6]

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

[7]

KASTNER CL, 1973, J ANIM SCI, V36, P484

[8] INFLUENCE OF RATE AND LENGTH OF COOKERY UPON PRODUCT ATTRIBUTES OF PRE-RIGOR AND POST-RIGOR BEEF [J].

RAY, EE ;

BERRY, BW ;

LOUCKS, LJ ;

LEIGHTON, EA .

JOURNAL OF FOOD SCIENCE, 1983, 48 (02) :343-&

[9] EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS [J].

RAY, EE ;

STIFFLER, DM ;

BERRY, BW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :769-772

[10] BLADE TENDERIZATION OF 4 MUSCLES FROM 3 WEIGHT GRADE GROUPS OF BEEF [J].

SAVELL, JW ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (04) :866-&

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