OBJECTIVE ASSESSMENT OF MEAT JUICINESS

被引：9

作者：

BOUTON, PE ^{[1
]}

FORD, AL ^{[1
]}

HARRIS, PV ^{[1
]}

RATCLIFF, D ^{[1
]}

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00581.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：884 / 885

页数：2

共 10 条

[1] 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-+

[2] EFFECT OF ALTERING ULTIMATE PH ON BOVINE MUSCLE TENDERNESS [J].

BOUTON, PE ;

CARROLL, FD ;

FISHER, AL ;

HARRIS, PV ;

SHORTHOS.WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :816-820

[3] 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-+

[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] TENDERNESS OF BEEF .2. JUICINESS AND SOFTNESS COMPONENTS OF TENDERNESS [J].

COVER, S ;

RITCHEY, SJ ;

HOSTETLER, RL .

JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :476-&

[6] EINE EINFACHE METHODE ZUR BESTIMMUNG DER WASSERBINDUNG IM MUSKEL [J].

GRAU, R ;

HAMM, R .

NATURWISSENSCHAFTEN, 1953, 40 (01) :29-30

[7]

Grau R., 1957, F R LEBENSM FORSCH, V105, P446, DOI [DOI 10.1007/BF01126901, 10.1007/BF01126901]

[8]

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

[9]

HARRIES J M, 1972, Journal of Texture Studies, V3, P101, DOI 10.1111/j.1745-4603.1972.tb00613.x

[10]

WEIR CE, 1960, SCI MEAT MEAT PRODUC, P212

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