HOT BONING AND VACUUM PACKAGING OF 8 MAJOR BOVINE MUSCLES

被引：34

作者：

SCHMIDT, GR ^{[1
]}

KEMAN, S ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT ANIM SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01008.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：140 / 142

页数：3

共 8 条

[1] SARCOMERE LENGTH OF FREE AND RESTRAINED BOVINE MUSCLES AT LOW TEMPERATURE AS RELATED TO TENDERNESS [J].

HERRING, HK ;

CASSENS, RG ;

BRISKEY, EJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (07) :379-+

[2] TENDERNESS AND ASSOCIATED CHARACTERISTICS OF STRETCHED AND CONTRACTED BOVINE MUSCLES [J].

HERRING, HK ;

CASSENS, RG ;

SUESS, GG ;

BRUNGARDT, VH ;

BRISKEY, EJ .

JOURNAL OF FOOD SCIENCE, 1967, 32 (03) :317-+

[3]

JOSEPH RL, 1971, FOOD MFG OCT, P29

[4]

KASTNER CL, 1973, J ANIM SCI, V36, P484

[5]

MARSH BB, 1972, J FOOD SCI, V37, P179, DOI 10.1111/j.1365-2621.1972.tb03415.x

[6] STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].

MARSH, BB ;

LEET, NG .

JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :450-&

[7] INFLUENCE OF AGING BEEF IN VACUUM [J].

MINKS, D ;

STRINGER, WC .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :736-&

[8]

Schmidt G. R., 1970, Journal of Food Technology, V5, P331, DOI 10.1088/0963-6625/5/4/003

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