THE EFFECT OF FREEZING RATE ON THE DRIP LOSS FROM FROZEN BEEF

被引：0

作者：

NAIR, C ^{[1
]}

JAMES, SJ ^{[1
]}

机构：

[1] ARC,MEAT RES INST,BRISTOL BS18 7DY,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 09期

关键词：

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1020 / 1020

页数：1

共 50 条

[21] Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta [J].

Olivera, Daniela F. ;

Salvadori, Viviana O. .

JOURNAL OF FOOD ENGINEERING, 2009, 90 (02) :271-276

[22] THE EFFECT OF FREEZING RATE AND STORAGE-TEMPERATURE ON THE STABILITY OF FROZEN GREEN BEANS [J].

CHAROENREIN, S ;

REID, DS ;

FOIN, AT ;

SNIDER, ML ;

LEE, S .

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 :103-AGFD

[23] Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems [J].

Ferrero, C ;

Zaritzky, NE .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2000, 80 (14) :2149-2158

[24] DEFINITION OF THE OPTIMUM FREEZING RATE .1. INVESTIGATION OF STRUCTURE AND ULTRASTRUCTURE OF BEEF M-LONGISSIMUS-DORSI FROZEN AT DIFFERENT FREEZING RATES [J].

GRUJIC, R ;

PETROVIC, L ;

PIKULA, B ;

AMIDZIC, L .

MEAT SCIENCE, 1993, 33 (03) :301-318

[25] Pressure shift freezing of pork muscle: Effect on color, drip loss, texture, and protein stability [J].

Zhu, SM ;

Le Bail, A ;

Chapleau, N ;

Ramaswamy, HS ;

de Lamballerie-Anton, M .

BIOTECHNOLOGY PROGRESS, 2004, 20 (03) :939-945

[26] DEFINITION OF THE OPTIMAL FREEZING RATE .2. INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF BEEF M-LONGISSIMUS-DORSI FROZEN AT DIFFERENT FREEZING RATES [J].

PETROVIC, L ;

GRUJIC, R ;

PETROVIC, M .

MEAT SCIENCE, 1993, 33 (03) :319-331

[27] EFFECT OF FRESHNESS ON THE DRIP LOSS AND OTHER QUALITY PARAMETERS OF FROZEN PRAWNS (METAPENAEUS-DOBSONI) [J].

HEBBAR, KS ;

HIREMATH, GG .

MYSORE JOURNAL OF AGRICULTURAL SCIENCES, 1980, 14 (04) :584-588

[28] INFLUENCE OF THAWING METHODS ON THE QUALITY OF FROZEN MEAT AND THE DRIP LOSS [J].

AMBROSIADIS, I ;

THEODORAKAKOS, N ;

GEORGAKIS, S ;

LEKKAS, S .

FLEISCHWIRTSCHAFT, 1994, 74 (03) :320-&

[29] Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage [J].

Moorhead, SM ;

Dykes, GA .

LETTERS IN APPLIED MICROBIOLOGY, 2002, 34 (01) :72-76

[30] Thaw drip loss and protein characterization of drip from air-frozen, cryogen-frozen, and pressure-shift-frozen pork longissimus dorsi in relation to ice crystal size [J].

Hansen, E ;

Trinderup, RA ;

Hviid, M ;

Darré, M ;

Skibsted, LH .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 218 (01) :2-6

← 1 2 3 4 5 →