EFFECTS OF CONNECTIVE-TISSUE LEVELS ON SENSORY, INSTRON, COOKING AND COLLAGEN VALUES OF RESTRUCTURED BEEF STEAKS

被引：7

作者：

BERRY, BW ^{[1
]}

SMITH, JJ ^{[1
]}

SECRIST, JL ^{[1
]}

机构：

[1] USA,NATICK RES & DEV LABS,FOOD ENGN LAB,NATICK,MA 01760

来源：

JOURNAL OF FOOD PROTECTION | 1986年 / 49卷 / 06期

关键词：

D O I：

10.4315/0362-028X-49.6.455

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：455 / 460

页数：6

共 26 条

[1] EFFECTS OF FAT LEVEL ON SENSORY, COOKING AND INSTRON PROPERTIES OF RESTRUCTURED BEEF STEAKS
BERRY, BW
SMITH, JJ
SECRIST, JL
[J]. JOURNAL OF ANIMAL SCIENCE, 1985, 60 (02) : 434 - 439
[2] CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE-TISSUE
BERRY, BW
SMITH, JJ
SECRIST, JL
DOUGLASS, LA
[J]. JOURNAL OF FOOD QUALITY, 1988, 11 (01) : 15 - 25
[3] EFFECTS OF CONNECTIVE-TISSUE ON ALGIN RESTRUCTURED BEEF
ENSOR, SA
SOFOS, JN
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (04) : 911 - 914
[4] EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
RECIO, HA
SAVELL, JW
LEU, R
CROSS, HR
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (05) : 1173 - 1175
[5] CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE
RECIO, HA
SAVELL, JW
BRANSON, RE
CROSS, HR
SMITH, GC
[J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (06) : 1461 - &
[6] EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
PENFIELD, MP
COSTELLO, CA
MCNEIL, MA
RIEMANN, MJ
[J]. JOURNAL OF FOOD QUALITY, 1989, 11 (05) : 349 - 356
[7] 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
[8] EFFECTS OF TRIMMING AND ADDED CONNECTIVE-TISSUE ON COMPOSITIONAL, PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED, PRECOOKED BEEF ROASTS
LIU, CW
HUFFMAN, DL
EGBERT, WR
LIU, MN
[J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (05) : 1258 - 1263
[9] EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZYMES ON TEXTURAL, VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS
MILLER, MF
DAVIS, GW
SEIDEMAN, SC
RAMSEY, CB
ROLAN, TL
[J]. JOURNAL OF FOOD QUALITY, 1989, 11 (04) : 321 - 330
[10] EFFECTS OF FLAKE SIZE ON TEXTURAL AND COOKING PROPERTIES OF RESTRUCTURED BEEF AND PORK STEAKS
BERRY, BW
SMITH, JJ
SECRIST, JL
[J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (03) : 558 - 563

← 1 2 3 →