BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS

被引：25

作者：

HAYWARD, LH ^{[1
]}

HUNT, MC ^{[1
]}

KASTNER, CL ^{[1
]}

KROPF, DH ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07480.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：925 / &

共 27 条

[1]

BOUTON JA, 1975, J TEXTURE STUD, V6, P315

[2]

BOUTON P E, 1975, Journal of Texture Studies, V6, P297, DOI 10.1111/j.1745-4603.1975.tb01127.x

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

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :435-+

[4] EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :140-&

[5] COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :218-&

[6] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1122-1126

[7] EFFECTS OF ULTIMATE PH ON OVINE MUSCLE - MECHANICAL PROPERTIES [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :356-+

[8] BLADE TENDERIZATION OF WHOLESALE CUTS FROM RAM LAMBS AND KID GOATS [J].

BOWLING, RA ;

SMITH, GC ;

CARPENTER, ZL ;

MARSHALL, WH ;

SHELTON, M .

JOURNAL OF ANIMAL SCIENCE, 1976, 43 (01) :122-130

[9] EFFECT OF BLADE TENDERIZATON ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF [J].

DAVIS, GW ;

SMITH, GC ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1977, 42 (02) :330-337

[10]

DAVIS KA, 1975, J ANIM SCI, V40, P167

← 1 2 3 →