INFLUENCE OF LIQUID-NITROGEN, LIQUID CARBON-DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES

被引：18

作者：

SEBRANEK, JG ^{[1
]}

SANG, PN ^{[1
]}

RUST, RE ^{[1
]}

TOPEL, DG ^{[1
]}

KRAFT, AA ^{[1
]}

机构：

[1] IOWA STATE UNIV,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02435.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：842 / &

共 17 条

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3]

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[4] BACTERIOLOGICAL QUALITY OF INGREDIENTS USED IN GROUND BEEF MANUFACTURE [J].

CHESNUT, CM ;

EMSWILER, BS ;

KOTULA, AW ;

YOUNG, EP .

JOURNAL OF ANIMAL SCIENCE, 1977, 44 (02) :213-217

[5]

CUTTING CL, 1974, P BRIT MEAT RES I S, P361

[6]

Fennema OR, 1968, P MEAT IND RES CONF, P109

[7]

Harr J. W., 1977, Proceedings of the Meat Industry Research Conference, P25

[8]

MINARD ME, 1977, 1977 MEAT SCI CRYO F

[9] EFFECT OF METHOD OF COMMINUTION (FLAKE-CUTTING AND GRINDING) ON ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIES [J].

RANDALL, CJ ;

LARMOND, E .

JOURNAL OF FOOD SCIENCE, 1977, 42 (03) :728-730

[10]

SCHOLEY J, 1970, 64 BRIT FOOD MAN IND

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