EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER-LOSS OF DRY COOKED BOVINE MUSCLE

被引：14

作者：

GODSALVE, EW

DAVIS, EA

GORDON, J

机构：

[1] UNIV MINNESOTA,DEPT CHEM ENGN,MINNEAPOLIS,MN 55455

[2] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb14489.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1325 / 1330

页数：6

共 24 条

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[2] EFFECT OF ULTIMATE PH UPON WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON [J].

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HARRIS, PV ;

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[3] FACTORS INFLUENCING COOKING LOSSES FROM MEAT [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1976, 41 (05) :1092-1095

[4] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - WATER-HOLDING CAPACITY [J].

BOUTON, PE ;

SHORTHOSE, WR ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :351-+

[5] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J].

BOUTON, PE ;

CARROLL, FD ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :404-407

[6] FIBER ARRANGEMENT AND MICRO-STRUCTURE OF BOVINE LONGISSIMUS DORSI MUSCLE [J].

EISENHUT, RC ;

CASSENS, RG ;

BRAY, RW ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :955-&

[7]

GODSALVE EW, IN PRESS

[8]

GODSALVE EW, 1976, THESIS U MINNESOTA

[9]

HAMM REINER, 1960, FOOD RES, V25, P587

[10]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

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