EFFECT OF PARTIAL PROTEIN REMOVAL FROM MUSCLE CUBES ON PROPERTIES OF POULTRY MEAT LOAVES

被引：7
作者：
ACTON, JC
MCCASKILL, LH
机构：
来源：
JOURNAL OF MILK AND FOOD TECHNOLOGY | 1972年 / 35卷 / 10期
关键词：
D O I：
10.4315/0022-2747-35.10.571
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：571 / +
页数：1
相关论文
共 18 条
[1]   EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES [J].
ACTON, JC .
JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :240-&
[2]   EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES [J].
ACTON, JC .
JOURNAL OF FOOD SCIENCE, 1972, 37 (02) :244-&
[3]  
[Anonymous], 1970, OFFICIAL METHODS ANA
[4]  
AREF MM, 1966, CAN FOOD IND, V37, P15
[5]   EFFECT OF VARIOUS ADDITIVES ON BINDING PROPERTIES OF CHICKEN MEAT [J].
FRONING, GW .
POULTRY SCIENCE, 1966, 45 (01) :185-&
[6]   FORMATION OF ACTOMYOSIN DURING EXTRACTION OF MUSCLE MINCE WITH WEBER-EDSALL SOLUTION [J].
HAGA, T ;
MARUYAMA, K ;
NODA, H .
BIOCHIMICA ET BIOPHYSICA ACTA, 1965, 94 (01) :226-&
[7]  
HAMM R., 1966, P363
[8]  
Hamm R., 1960, ADV FOOD RES, P428
[9]  
HAMM REINER, 1960, FOOD RES, V25, P587
[10]   EFFECT OF FREEZING RATE AND FREEZE DRYING ON SOLUBLE PROTEINS OF MUSCLE .1. CHICKEN MUSCLE [J].
HUBER, CS ;
STADELMAN, WJ .
JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :229-+
12