QUALITY OF RESTRUCTURED BEEF STEAKS AFTER REFRIGERATED AND FROZEN STORAGE

被引：13

作者：

OCKERMAN, HW ^{[1
]}

ORGANISCIAK, CS ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

JOURNAL OF FOOD PROTECTION | 1979年 / 42卷 / 02期

关键词：

D O I：

10.4315/0362-028X-42.2.126

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：126 / 130

页数：5

共 31 条

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[5]

FARRINGTON AE, 1975, 28TH P ANN REC MEAT, P140

[6] BINDING OF MEAT PIECES - OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND-OR SARCOPLASMIC PROTEIN [J].

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JONES, PN ;

MACFARLANE, JJ ;

SCHMIDT, GR ;

TURNER, RH .

JOURNAL OF FOOD SCIENCE, 1978, 43 (03) :815-818

[7] EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF [J].

GOKALP, HY ;

OCKERMAN, HW ;

PLIMPTON, RF ;

PARRETT, NA ;

CAHILL, VR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :297-300

[8]

GOKALP HY, 1977, THESIS OHIO STATE U

[9]

KRAUSE RJ, 1978, J FOOD SCI, V43, P853, DOI 10.1111/j.1365-2621.1978.tb02438.x

[10] BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS [J].

MACFARLANE, JJ ;

SCHMIDT, GR ;

TURNER, RH .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1603-1605

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