USE OF PRERIGOR BEEF FOR FROZEN GROUND-BEEF PATTIES

[21] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 227 - 230

[22] HOT BONING AND VACUUM PACKAGING OF 8 MAJOR BOVINE MUSCLES [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 140 - 142

[23] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48

[24] VANDENBERG L, 1964, J FOOD SCI, V29, P540

[25] HISTOLOGY OF PRE-RIGOR AND POST-RIGOR OX MUSCLE BEFORE AND AFTER COOKING AND ITS RELATION TO TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 7 - &

[26] INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1102 - 1106

[21] EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 227 - 230

[22] HOT BONING AND VACUUM PACKAGING OF 8 MAJOR BOVINE MUSCLES [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 140 - 142

[23] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (01) : 44 - 48

[24] VANDENBERG L, 1964, J FOOD SCI, V29, P540

[25] HISTOLOGY OF PRE-RIGOR AND POST-RIGOR OX MUSCLE BEFORE AND AFTER COOKING AND ITS RELATION TO TENDERNESS [J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 7 - &

[26] INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1102 - 1106