EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZYMES ON TEXTURAL, VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS

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作者：

MILLER, MF

DAVIS, GW

SEIDEMAN, SC

RAMSEY, CB

ROLAN, TL

机构：

来源：

JOURNAL OF FOOD QUALITY | 1989年 / 11卷 / 04期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：321 / 330

页数：10

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[1] EFFECTS OF FLAKE SIZE ON TEXTURAL AND COOKING PROPERTIES OF RESTRUCTURED BEEF AND PORK STEAKS
BERRY, BW
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[2] EFFECTS OF FAT LEVEL ON SENSORY, COOKING AND INSTRON PROPERTIES OF RESTRUCTURED BEEF STEAKS
BERRY, BW
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[3] EFFECTS OF BLADE TENDERIZATION AND PROTEOLYTIC-ENZYMES ON RESTRUCTURED STEAKS FROM BEEF BULLOCK CHUCKS
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[J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (04) : 1062 - +
[4] EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
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[J]. JOURNAL OF FOOD QUALITY, 1989, 11 (05) : 349 - 356
[5] SENSORY, INSTRUMENTAL TEXTURE PROFILE AND COOKING PROPERTIES OF RESTRUCTURED BEEF STEAKS MADE WITH VARIOUS BINDERS
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[J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (06) : 1457 - 1460
[6] Functional, sensory, and microbiological properties of restructured beef and emu steaks
Shao, CH
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Maga, JA
[J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (06) : 1052 - 1054
[7] EFFECTS OF CONNECTIVE-TISSUE LEVELS ON SENSORY, INSTRON, COOKING AND COLLAGEN VALUES OF RESTRUCTURED BEEF STEAKS
BERRY, BW
SMITH, JJ
SECRIST, JL
[J]. JOURNAL OF FOOD PROTECTION, 1986, 49 (06) : 455 - 460
[8] Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi
Wang, BW
Xiong, YL
Moody, WG
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1999, 34 (04): : 351 - 358
[9] EFFECTS OF ADDED CONNECTIVE TISSUES ON THE SENSORY AND MECHANICAL-PROPERTIES OF RESTRUCTURED BEEF STEAKS
STRANGE, ED
WHITING, RC
[J]. MEAT SCIENCE, 1990, 27 (01) : 61 - 74
[10] EFFECTS OF CHLORIDE SALTS ON APPEARANCE, PALATABILITY, AND STORAGE TRAITS OF FLAKED AND FORMED BEEF BULLOCK RESTRUCTURED STEAKS
MILLER, MF
DAVIS, GW
SEIDEMAN, SC
RAMSEY, CB
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (06) : 1424 - &

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