TEXTURAL CHARACTERISTICS OF BEEF - EFFECTS OF THE HEATING-SYSTEM

被引：10

作者：

BRADY, PL

PENFIELD, MP

机构：

[1] UNIV TENNESSEE,AGR EXPT STN,DEPT FOOD SCI NUTR & FOOD SYST ADM,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,COLL HOME ECON,KNOXVILLE,TN 37916

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14567.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：216 / 219

页数：4

共 17 条

[1]

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[2]

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JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :435-+

[4] HEATING EFFECTS OF BOVINE SEMITENDINOSUS - PHASE-CONTRAST MICROSCOPY AND SCANNING ELECTRON-MICROSCOPY [J].

HEARNE, LE ;

PENFIELD, MP ;

GOERTZ, GE .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :13-16

[5] HEATING EFFECTS ON BOVINE SEMITENDINOSUS - SHEAR, MUSCLE-FIBER MEASUREMENTS, AND COOKING LOSSES [J].

HEARNE, LE ;

PENFIELD, MP ;

GOERTZ, GE .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :10-&

[6] LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE .1. CHANGES IN TENDERNESS, WATER-BINDING CAPACITY, PH AND AMOUNT OF WATER-SOLUBLE COMPONENTS [J].

LAAKKONEN, E ;

WELLINGTON, GH ;

SHERBON, JW .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :175-+

[7]

LARMOND E, 1972, CAN I FOOD SCI TECHN, V3, P138

[8] EFFECT OF HEATING TIME AND TEMPERATURE ON SHEAR OF BEEF SEMITENDINOSUS MUSCLE [J].

MACHLIK, SM ;

DRAUDT, HN .

JOURNAL OF FOOD SCIENCE, 1963, 28 (06) :711-&

[9]

MARSHALL N, 1960, AM DIET ASS, V36, P341

[10] HEAT-INDUCED CHANGES IN EXTRACTABILITY OF BEEF MUSCLE COLLAGEN [J].

PAUL, PC ;

MCCRAE, SE ;

HOFFERBE.LM .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :66-68

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