ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS

被引：27

作者：

SEIDEMAN, SC

SMITH, GC

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

[2] TEXAS A&M UNIV, DEPT ANIM SCI, MEAT & MEAT CHEM SECT, TEXAS AGR EXPT STN, COLLEGE STN, TX 77843 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01251.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 201

页数：5

共 19 条

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[3]

[Anonymous], 1970, OFFICIAL METHODS ANA

[4] BEEF PATTIES - EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITY [J].

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HINNERGARDT, LC ;

KLUTER, RA ;

PRELL, PA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (05) :1065-1067

[5]

DUDLEY RP, 1975, NATIONAL PROVISIONER, V173, P73

[6] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

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[7]

Field R. A., 1974, Proceedings of the Meat Industry Research Conference, P35

[8]

FRIED I, 1975, NATIONAL PROVISIONER, V173, P82

[9]

HUFFMAN DL, 1970, FOOD TECHNOL-CHICAGO, V24, P1418

[10] SOYA ADDITIVES IN BEEF PATTIES [J].

JUDGE, MD ;

HAUGH, CG ;

ZACHARIAH, GL ;

PARMELEE, CE ;

PYLE, RL .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :137-139

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