EFFECTS OF RESTRAINT DURING COOKING ON SHEAR PROPERTIES OF COOKED MEAT

被引：5

作者：

BOUTON, PE

HARRIS, PV

SNOWDEN, JM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09763.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / +

页数：1

共 16 条

[1]

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[2]

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[3]

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

[4]

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

[5] PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE - EFFECTS ON TENDERNESS [J].

BOUTON, PE ;

FORD, AL ;

HARRIS, PV ;

MACFARLANE, JJ ;

OSHEA, JM .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :132-135

[6] 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

[7] CHANGES IN SHEAR PARAMETERS OF MEAT ASSOCIATED WITH STRUCTURAL-CHANGES PRODUCED BY AGING, COOKING AND MYOFIBRILLAR CONTRACTION [J].

BOUTON, PE ;

HARRIS, PV ;

SHORTHOSE, WR .

JOURNAL OF FOOD SCIENCE, 1975, 40 (06) :1122-1126

[8]

Cochran W. G., 1957, EXPT DESIGN, V2, P396

[9] PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES [J].

DUBE, G ;

HARRINGTON, RB ;

BRAMBLETT, VD ;

JUDGE, MD .

JOURNAL OF FOOD SCIENCE, 1972, 37 (01) :23-+

[10]

GILES BG, 1969, 15TH EUR M MEAT RES, P289

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