PRECISION IN THE MEASUREMENT OF MEAT TEXTURE

被引：12

作者：

DRANSFIELD, E

MACFIE, HJH

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740310110

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：62 / 66

页数：5

共 12 条

[1] INTRAMUSCULAR COMPOSITION AND TEXTURE OF BEEF MUSCLES [J].

DRANSFIELD, E .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (09) :833-842

[2] EFFECT OF RATE OF CHILLING ON VARIABILITY IN TEXTURE OF BEEF ROUND [J].

DRANSFIELD, E ;

JONES, RCD .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (07) :601-607

[3] SYSTEMATIC VARIATION IN TOUGHNESS WITHIN BEEF LONGISSIMUS DORSI AND SOME OF ITS IMPLICATIONS [J].

HANSEN, LJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :286-288

[4] RHEOLOGICAL METHOD FOR EVALUATING TEXTURAL QUALITIES OF COOKED MUTTON [J].

HUANG, F ;

DETHMERS, AE ;

ROBERTSON, JW .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :721-724

[5]

HURWICZ H, 1954, J FD TECHNOL, V8, P391

[6] DETERMINATION OF SHEAR FORCE VALUE OF MAJOR BEEF MUSCLES [J].

KHAN, AW ;

VOISEY, PW .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1973, 6 (01) :47-49

[7]

MARSH BB, 1966, J FOOD SCI, V31, P540

[8] SOME ASPECTS OF RAW MEAT TENDERNESS - STUDY OF SOME FACTORS AFFECTING ITS CHANGE WITH COOKING AND A NEW MEANS OF MEASUREMENT [J].

PURCHAS, RW .

JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :556-559

[9]

RHODES D N, 1972, Journal of Texture Studies, V3, P298, DOI 10.1111/j.1745-4603.1972.tb00634.x

[10]

RHODES DN, 1972, P ARC MEAT RES I S L

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