THE EFFECT OF TEMPERATURE AND ULTIMATE PH ON THE INCREASE IN MEAT TOUGHNESS RESULTING FROM RESTRAINT DURING COOKING

被引：10

作者：

BOUTON, PE

HARRIS, PV

SHORTHOSE, WR

机构：

来源：

MEAT SCIENCE | 1982年 / 6卷 / 03期

关键词：

D O I：

10.1016/0309-1740(82)90032-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：235 / 241

页数：7

共 11 条

[1]

Bouton P. E., 1974, Journal of Food Technology, V9, P31

[2]

BOUTON P E, 1976, Journal of Texture Studies, V7, P179, DOI 10.1111/j.1745-4603.1976.tb01260.x

[3]

BOUTON P E, 1976, Journal of Texture Studies, V7, P193, DOI 10.1111/j.1745-4603.1976.tb01261.x

[4] FACTORS AFFECTING TENSILE AND WARNER-BRATZLER SHEAR VALUES OF RAW AND COOKED MEAT [J].

BOUTON, PE ;

HARRIS, PV .

JOURNAL OF TEXTURE STUDIES, 1978, 9 (04) :395-413

[5] INFLUENCE OF PH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING TENDERNESS OF BOVINE MUSCLE [J].

BOUTON, PE ;

CARROLL, FD ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :404-407

[6] EFFECTS OF LONG-TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES [J].

BOUTON, PE ;

HARRIS, PV ;

MACFARLANE, JJ ;

SNOWDEN, JM .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (03) :297-310

[7] CHANGES IN MECHANICAL-PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOS.WR ;

RATCLIFF, D .

JOURNAL OF FOOD SCIENCE, 1974, 39 (05) :869-875

[8] EFFECTS OF RESTRAINT DURING COOKING ON SHEAR PROPERTIES OF COOKED MEAT [J].

BOUTON, PE ;

HARRIS, PV ;

SNOWDEN, JM .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :175-+

[9] COLD SHORTENING AND COOKING CHANGES IN BEEF [J].

DAVEY, CL ;

GILBERT, KV .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (06) :761-767

[10] EFFECT OF SHORTENING DURING COOKING ON TENDERNESS AND HISTOLOGY OF BEEF [J].

LOCKER, RH ;

DAINES, GJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (11) :1711-1720

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