PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT

被引：19

作者：

MACNEIL, JH ^{[1
]}

MAST, MG ^{[1
]}

LEACH, RM ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT POULTRY SCI,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02441.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：864 / &

共 18 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] ORGANOLEPTIC PROPERTIES OF FRANKFURTERS MADE FROM GIBLET MEATS [J].

BLACKSHEAR, D ;

HUDSPETH, JP ;

MAY, KN .

POULTRY SCIENCE, 1966, 45 (04) :733-+

[3]

BRINKMAN GL, 1976, NUTR REP INT, V14, P365

[4] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

BIOMETRICS, 1955, 11 (01) :1-42

[5] AMINO ACID COMPOSITION OF MEAT REMOVED FROM BONED TURKEY CARCASSES BY USE OF COMMERCIAL BONING MACHINE [J].

ESSARY, EO ;

RITCHEY, SJ .

POULTRY SCIENCE, 1968, 47 (06) :1953-&

[6]

FRONING GW, 1971, J FOOD SCI, V36, P974

[7] EFFECT OF SKIN CONTENT PRIOR TO DEBONING ON EMULSIFYING AND COLOR CHARACTERISTICS OF MECHANICALLY DEBONED CHICKEN BACK MEAT [J].

FRONING, GW ;

SATTERLEE, LD ;

JOHNSON, F .

POULTRY SCIENCE, 1973, 52 (03) :923-926

[8]

GRUNDEN LP, 1972, J FOOD SCI, V37, P274

[9] COMPOSITION AND PROTEIN EFFICIENCY RATIO OF PARTIALLY DEFATTED CHOPPED BEEF AND OF PARTIALLY DEFATTED BEEF FATTY TISSUE AND COMBINATIONS WITH SELECTED PROTEINS [J].

HAPPICH, ML ;

WHITMORE, RA ;

FEAIRHELLER, S ;

TAYLOR, MM ;

SWIFT, CE ;

NAGHSKI, J ;

BOOTH, AN ;

ALSMEYER, RH .

JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :35-39

[10]

HURT HD, 1974, AM CHEM SOC

← 1 2 →