CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE MUSCLE FROM 4 QUALITY GROUPS

被引：46

作者：

HUNT, MC ^{[1
]}

HEDRICK, HB ^{[1
]}

机构：

[1] UNIV MISSOURI, DEPT FOOD SCI, COLUMBIA, MO 65201 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12586.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：716 / 720

页数：5

相关论文

共 48 条

[1] A COMPARISON OF LIGHT AND DARK PORTIONS OF A STRIATED MUSCLE
BEECHER, GR
KASTENSCHMIDT, LL
CASSENS, RG
HOEKSTRA, WG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (01) : 84 - +
[2] SOME PROPERTIES OF FIBRILLAR PROTEINS OF NORMAL AND WATERY PORK MUSCLE
BENDALL, JR
WISMERPEDERSEN, J
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (02) : 144 - &
[3] MUSCLE QUALITY, COOKING METHOD AND AGING VS PALATABILITY OF PORK LOIN CHOPS
BENNETT, ME
BRAMBLETT, VD
ABERLE, ED
HARRINGTON, RB
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 536 - 538
[4] BIRMINGHAM EUGENE, 1966, FOOD TECHNOL, V20, P128
[5] PROTEIN SOLUBILITY AND ASSOCIATED PROPERTIES OF PORCINE MUSCLE AS INFLUENCED BY PARTIAL FREEZING WITH LIQUID NITROGEN
BORCHERT, LL
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (01) : 138 - &
[6] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 435 - +
[7] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY
BOUTON, PE
SHORTHOSE, WR
HARRIS, PV
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 351 - +
[8] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES
BOUTON, PE
HARRIS, PV
SHORTHOSE, WR
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (03) : 356 - +
[9] BOUTON PE, 1957, CSIRO6 DIV FOOD PRES
[10] BRAVERMAN JBS, 1963, BIOCHEMISTRY FOODS, P310

← 1 2 3 4 5 →