COMPARISON OF RESTRUCTURED CHOPS MANUFACTURED FROM PRE-RIGOR AND POST-RIGOR PORK

被引：3

作者：

MARRIOTT, NG ^{[1
]}

GRAHAM, PP ^{[1
]}

BOVARD, KP ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT ANIM SCI,BLACKSBURG,VA 24061

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 07期

关键词：

D O I：

10.4315/0362-028X-46.7.589

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：589 / &

共 50 条

[1] INFLUENCE OF PRE-RIGOR AND POST-RIGOR PROCESSING ON QUALITY OF PORK SAUSAGE
LIN, HS
TOPEL, DG
WALKER, HW
[J]. JOURNAL OF ANIMAL SCIENCE, 1976, 42 (05) : 1346 - 1346
[2] PRE-RIGOR AND POST-RIGOR FIXATION OF MUSCLE
GOLDSPINK, G
GELDER, S
CLAPISON, L
OVERFIELD, P
[J]. JOURNAL OF ANATOMY, 1973, 114 (JAN) : 1 - 6
[3] THE EFFECT OF PRESSURIZATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS
KENNICK, WH
ELGASIM, EA
HOLMES, ZA
MEYER, PF
[J]. MEAT SCIENCE, 1980, 4 (01) : 33 - 40
[4] EFFECT OF VACUUM AND MIXING TIME ON THE EXTRACTABILITY AND FUNCTIONALITY OF PRE-RIGOR AND POST-RIGOR BEEF
SOLOMON, LW
SCHMIDT, GR
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (02) : 283 - 287
[5] EFFECT OF SALT ON OXIDATIVE CHANGES IN PRE-RIGOR AND POST-RIGOR GROUND-BEEF
TORRES, E
PEARSON, AM
GRAY, JI
BOOREN, AM
SHIMOKOMAKI, M
[J]. MEAT SCIENCE, 1988, 23 (03) : 151 - 163
[6] ENZYMIC ACTIVITIES IN PRE-RIGOR AND POST-RIGOR SARCOPLASMIC EXTRACTS OF CHICKEN PECTORAL MUSCLE
NEELIN, JM
ECOBICHON, DJ
[J]. CANADIAN JOURNAL OF BIOCHEMISTRY, 1966, 44 (06): : 735 - +
[7] HYDROPHOBICITY AND WATER HOLDING PARAMETERS OF PRE-RIGOR AND POST-RIGOR BEEF NECK MUSCLE
WOOD, DF
CAMPBELL, CA
LICHAN, E
NAKAI, S
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (03): : R29 - R29
[8] INFLUENCE OF PRE-RIGOR AND POST-RIGOR MUSCLE CHANGES ON INTRINSIC TOUGHNESS OF BEEF MUSCLE
MARTIN, AH
JEREMIAH, LE
FREDEEN, HT
LHIRONDELLE, PJ
[J]. CANADIAN JOURNAL OF ANIMAL SCIENCE, 1977, 57 (04) : 705 - 712
[9] PRE-RIGOR AND POST-RIGOR SECTIONED AND FORMED BEEF STEAKS MANUFACTURED WITH DIFFERENT SALT LEVELS, MIXING TIMES AND TEMPERING TIMES
COON, FP
CALKINS, CR
MANDIGO, RW
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (06) : 1731 - 1734
[10] CRYOSTABILIZATION OF FUNCTIONAL-PROPERTIES OF PRE-RIGOR AND POST-RIGOR BEEF BY DEXTROSE POLYMER AND OR PHOSPHATES
PARK, JW
LANIER, TC
PILKINGTON, DH
[J]. JOURNAL OF FOOD SCIENCE, 1993, 58 (03) : 467 - 472

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