EFFECTS OF BLADE TENDERIZATION, VACUUM MIXING, SALT ADDITION AND MIXING TIME ON BINDING OF MEAT PIECES INTO SECTIONED AND FORMED BEEF STEAKS

被引：23

作者：

BOOREN, AM ^{[1
]}

JONES, KW ^{[1
]}

MANDIGO, RW ^{[1
]}

OLSON, DG ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04461.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1678 / 1680

页数：3

共 20 条

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[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

[3]

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[4]

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[5]

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CAMPBELL, JF ;

MANDIGO, RW .

[7]

CAPORASO F, 1978, J FOOD SCI, V43, P1041, DOI 10.1111/j.1365-2621.1978.tb02488.x

[8] CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS [J].

CROSS, HR ;

STANFIELD, MS .

[9]

DALTON LM, 1979, THESIS U NEBRASKA LI

[10]

FENTERS W, 1971, FOOD ENG, V43, P64