EFFECTS OF SALT BRINE CHILLING AND HOT BONING ON TENDERNESS OF CANNED FOWL MEAT

被引：0

作者：

MATHUSA, NS ^{[1
]}

JANKY, DM ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT POULTRY SCI,GAINESVILLE,FL 32611

来源：

POULTRY SCIENCE | 1983年 / 62卷 / 07期

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1356 / 1356

页数：1

共 28 条

[1] EFFECTS OF SALT BRINE CHILLING AND HOT BONING ON TENDERNESS OF CANNED FOWL LIGHT MEAT
MATHUSA, MS
JANKY, DM
[J]. POULTRY SCIENCE, 1984, 63 (10) : 1930 - 1934
[2] EFFECT OF BONING BEEF CARCASSES PRIOR TO CHILLING ON MEAT TENDERNESS
FALK, SN
HENRICKSON, RL
MORRISON, RD
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1075 - 1079
[3] INFLUENCE OF DELAY CHILLING AND HOT BONING ON TENDERNESS OF BOVINE MUSCLE
WILL, PA
HENRICKSON, RL
MORRISON, RD
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (05) : 1102 - 1106
[4] Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles
White, A
O'Sullivan, A
Troy, DJ
O'Neill, EE
[J]. MEAT SCIENCE, 2006, 73 (02) : 196 - 203
[5] THE DETERMINATION OF THE TENDERNESS ATTRIBUTE OF HOT BONING AND DELAY CHILLING OF MATURE COW CARCASSES
WILL, PA
BEATY, WL
[J]. JOURNAL OF FOOD QUALITY, 1986, 9 (05) : 365 - 371
[6] THE COMBINED EFFECTS OF SKINNING AND HOT BONING ON MEAT QUALITY
VANLAACK, RLJM
SMULDERS, FJM
[J]. FLEISCHWIRTSCHAFT, 1991, 71 (03): : 332 - 336
[7] THE INFLUENCE OF HOT-BONING AND DELAY CHILLING ON TENDERNESS OF MATURE COW CARCASSES HUNG BY THE OBTURATOR FORAMEN
PHOYA, RKD
WILL, PA
[J]. JOURNAL OF FOOD QUALITY, 1986, 9 (02) : 67 - 75
[8] Carcass chilling method effects on color and tenderness of bison meat
Mickelson, Maggie A.
Claus, James R.
[J]. MEAT SCIENCE, 2020, 161 (161)
[9] EFFECTS OF CALCIUM-CHLORIDE INJECTION AND HOT BONING ON THE TENDERNESS OF ROUND MUSCLES
WHEELER, TL
KOOHMARAIE, M
CROUSE, JD
[J]. JOURNAL OF ANIMAL SCIENCE, 1991, 69 (12) : 4871 - 4875
[10] EFFECTS OF ELECTRICAL-STIMULATION, HOT BONING AND CHILLING ON BULL SEMIMEMBRANOUS MUSCLE
SHIVAS, SD
KASTNER, CL
DIKEMAN, ME
HUNT, MC
KROPF, DH
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (01) : 36 - 38

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