MEAT MASSAGING - EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

被引：65

作者：

SIEGEL, DG

THENO, DM

SCHMIDT, GR

NORTON, HW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02298.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：331 / 333

页数：3

共 12 条

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BAKER, RC
BOURNE, MC
VADEHRA, DV
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 440 - &
[5] MASS RH, 1963, Patent No. 3076713
[6] EFFECT OF SALT, PHOSPHATE AND SOME NON-MEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL
MOORE, SL
THENO, DM
ANDERSON, CR
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 424 - 426
[7] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
PEPPER, FH
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 227 - 230
[8] SCHNELL P G, 1970, Canadian Institute of Food Technology Journal, V3, P44
[9] THENO DM, 1977, MAR P MEAT IND RES C, P53
[10] TORR D, 1965, Patent No. 3173795