COLOR AND COLOR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS - EFFECT OF SODIUM-CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES

被引：28

|

作者：

CHU, YH

HUFFMAN, DL

TROUT, GR

EGBERT, WR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14230.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：869 / 875

页数：7

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[3] COLOR AND ITS STABILITY IN RESTRUCTURED BEEF STEAKS DURING FROZEN STORAGE - EFFECTS OF VARIOUS BINDERS
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[4] THE EFFECT OF CALCIUM-CARBONATE AND SODIUM ALGINATE ON THE COLOR AND BIND STRENGTH OF RESTRUCTURED BEEF STEAKS
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[5] OXIDATIVE STABILITY OF RESTRUCTURED BEEF STEAKS PROCESSED WITH OLEORESIN ROSEMARY, TERTIARY BUTYLHYDROQUINONE, AND SODIUM TRIPOLYPHOSPHATE
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[6] Impact of myoglobin oxygenation level on color stability of frozen beef steaks
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[J]. JOURNAL OF ANIMAL SCIENCE, 2020, 98 (07)
[7] VARIATION IN MYOGLOBIN DENATURATION AND COLOR OF COOKED BEEF, PORK, AND TURKEY MEAT AS INFLUENCED BY PH, SODIUM-CHLORIDE, SODIUM TRIPOLYPHOSPHATE, AND COOKING TEMPERATURE
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[J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (03) : 536 - &
[8] Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
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[J]. COLOR RESEARCH AND APPLICATION, 2004, 29 (01): : 67 - 74
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[10] Instrumental color characteristics of beef biceps femoris steaks treated with sodium chloride and differing phosphate types, concentrations or pump rates, compared with untreated steaks or steaks treated with only sodium chloride
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