REDUCTION OR REPLACEMENT OF SODIUM-CHLORIDE IN A TUMBLED HAM PRODUCT

被引：25

作者：

FRYE, CB ^{[1
]}

HAND, LW ^{[1
]}

CALKINS, CR ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13945.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：836 / 837

页数：2

共 12 条

[1] EFFECTS OF CHLORIDE SALT, METHOD OF MANUFACTURING AND FROZEN STORAGE ON SENSORY PROPERTIES OF RESTRUCTURED PORK ROASTS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1771-1772

[2] EFFECTS OF COMPLETE OR PARTIAL REPLACEMENT OF SODIUM-CHLORIDE ON PROCESSING AND SENSORY PROPERTIES OF HAMS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1776-&

[3] EFFECTS OF CHLORIDE SALTS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTERS [J].

HAND, LW ;

TERRELL, RN ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1982, 47 (06) :1800-&

[4]

KRAUSE RJ, 1978, J FOOD SCI, V43, P853, DOI 10.1111/j.1365-2621.1978.tb02438.x

[5] INFLUENCE OF TUMBLING AND ELECTRICAL-STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM-NITRITE AND SODIUM-CHLORIDE IN BACON [J].

OCKERMAN, HW ;

DOWIERCIAL, R .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1301-1304

[6] INFLUENCE OF SHORT-TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK [J].

OCKERMAN, HW ;

PLIMPTON, RF ;

CAHILL, VR ;

PARRETT, NA .

JOURNAL OF FOOD SCIENCE, 1978, 43 (03) :878-881

[7]

SCHMIDT GR, 1979, P MEAT IND RES CONF, P31

[8] EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY [J].

SEMAN, DL ;

OLSON, DG ;

MANDIGO, RW .

JOURNAL OF FOOD SCIENCE, 1980, 45 (05) :1116-1121

[9]

Steel RGD, 1980, PRINCIPLES PROCEDURE

[10]

TERRELL RN, 1981, P MEAT IND RES CONF, P67

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