EVALUATION OF PRE-RIGOR FREEZE-DRIED BEEF IN THE MANUFACTURE OF DRY FERMENTED SAUSAGE

被引：2
作者：
ABUGROUN, HA [1 ]
ABERLE, ED [1 ]
DOCKERTY, TR [1 ]
MARKS, JS [1 ]
JUDGE, MD [1 ]
机构：
[1] PURDUE UNIV,DEPT AGR ENGN,W LAFAYETTE,IN 47907
来源：
JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1981.tb03043.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1280 / 1281
页数：2
相关论文
共 50 条
[41]   Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness [J].
Grayson, A. L. ;
Lawrence, T. E. .
MEAT SCIENCE, 2013, 95 (01) :36-41
[42]   Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum [J].
Luz, C. ;
Izzo, L. ;
Graziani, G. ;
Gaspari, A. ;
Ritieni, A. ;
Manes, J. ;
Meca, G. .
FOOD & FUNCTION, 2018, 9 (07) :3688-3697
[43]   ULTRASTRUCTURAL-CHANGES IN PRE-RIGOR AND POST-RIGOR BEEF MUSCLE CAUSED BY CONVENTIONAL AND MICROWAVE COOKERY [J].
HSIEH, YPC ;
CORNFORTH, DP ;
PEARSON, AM ;
HOOPER, GR .
MEAT SCIENCE, 1980, 4 (04) :299-311
[44]   EVALUATION OF PARTIALLY DEFATTED CHOPPED BEEF IN FERMENTED BEEF SNACK SAUSAGE [J].
SMITH, GL ;
STALDER, JW ;
KEETON, JT ;
PAPADOPOULOS, LS .
JOURNAL OF FOOD SCIENCE, 1991, 56 (02) :348-351
[45]   EFFECTS OF RIGOR STATE, SALT LEVEL AND STORAGE TIME ON CHEMICAL AND SENSORY TRAITS OF FROZEN AND FREEZE-DRIED GROUND-BEEF [J].
KUO, JC ;
OCKERMAN, HW .
JOURNAL OF FOOD PROTECTION, 1985, 48 (02) :142-&
[46]   CLINICAL EVALUATION OF FREEZE-DRIED BONE GRAFTS [J].
CARR, CR ;
HYATT, GW .
JOURNAL OF BONE AND JOINT SURGERY-AMERICAN VOLUME, 1955, 37 (03) :549-&
[47]   PRE-RIGOR MANIPULATION OF BEEF FORESHANK ALTERS SARCOMERE LENGTH OF INDIVIDUAL CHUCK MUSCLES [J].
Castanon, Belinda I. ;
Lawrence, Ty E. .
JOURNAL OF MUSCLE FOODS, 2010, 21 (04) :627-635
[48]   Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat [J].
Farouk, MM ;
Lovatt, SJ .
MEAT SCIENCE, 2000, 56 (02) :139-144
[49]   CLINICAL EVALUATION OF FREEZE-DRIED BONE GRAFTS [J].
CARR, CR ;
HYATT, GW .
JOURNAL OF BONE AND JOINT SURGERY-AMERICAN VOLUME, 1954, 36-A (05) :1110-1110
[50]   MICROBIAL EVALUATION OF COMMERCIAL FREEZE-DRIED FOODS [J].
SALEH, BA ;
SILVERMA.GJ ;
GOLDBLIT.SA .
FOOD TECHNOLOGY, 1966, 20 (05) :671-&
12345