COLOR AND COLOR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS - EFFECT OF PROCESSING UNDER GAS ATMOSPHERES WITH DIFFERING OXYGEN CONCENTRATION

被引：7

|

作者：

CHU, YH

HUFFMAN, DL

EGBERT, WR

TROUT, GR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08936.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：705 / 710

页数：6

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[1] COLOR AND COLOR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS - EFFECT OF SODIUM-CHLORIDE, TRIPOLYPHOSPHATE, NITROGEN ATMOSPHERE, AND PROCESSING PROCEDURES
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[2] EFFECT OF SALT AND PHOSPHATE ON THE TEXTURE AND COLOR STABILITY OF RESTRUCTURED BEEF STEAKS
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[3] COLOR AND ITS STABILITY IN RESTRUCTURED BEEF STEAKS DURING FROZEN STORAGE - EFFECTS OF VARIOUS BINDERS
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[J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (06) : 1461 - &
[4] Impact of myoglobin oxygenation level on color stability of frozen beef steaks
Henriott, Morgan L.
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Hart, Kellen B.
Bland, Nicolas A.
Calkins, Chris R.
[J]. JOURNAL OF ANIMAL SCIENCE, 2020, 98 (07)
[5] THE EFFECT OF CALCIUM-CARBONATE AND SODIUM ALGINATE ON THE COLOR AND BIND STRENGTH OF RESTRUCTURED BEEF STEAKS
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[J]. MEAT SCIENCE, 1989, 25 (03) : 163 - 175
[6] THE EFFECTS OF RESIDUAL OXYGEN CONCENTRATION AND TEMPERATURE ON THE DEGRADATION OF THE COLOR OF BEEF PACKAGED UNDER OXYGEN-DEPLETED ATMOSPHERES
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[J]. MEAT SCIENCE, 1995, 39 (03) : 387 - 394
[7] EFFECTS OF ELECTRICAL-STIMULATION AND HOT BONING ON COLOR STABILITY OF AEROBIC AND VACUUM PACKAGED RESTRUCTURED BEEF STEAKS
SEMAN, DL
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[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (02) : 268 - 272
[8] EFFECT OF GAS ATMOSPHERES ON MICROBIAL-GROWTH, COLOR AND PH OF BEEF
HUFFMAN, DL
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MARPLE, DN
MCGUIRE, JA
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (06) : 1229 - 1231
[9] EFFECT OF PROCESSING AND STORAGE CONDITIONS ON THE COLOR OF FROZEN PREPACKAGED RETAIL BEEF CUTS
TOWNSEND, WE
BRATZLER, LJ
[J]. FOOD TECHNOLOGY, 1958, 12 (05) : 42 - 42
[10] Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display
Henriott, M. L.
Herrera, N. J.
Ribeiro, F. A.
Hart, K. B.
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[J]. MEAT SCIENCE, 2020, 170