EFFECT OF DEGREE OF CONNECTIVE-TISSUE REMOVAL ON RAW-MATERIAL YIELD, CHEMICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS

被引：7

|

作者：

RECIO, HA

SAVELL, JW

LEU, R

CROSS, HR

SMITH, GC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13076.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：1173 / 1175

页数：3

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[1] EFFECTS OF CONNECTIVE-TISSUE LEVELS ON SENSORY, INSTRON, COOKING AND COLLAGEN VALUES OF RESTRUCTURED BEEF STEAKS
BERRY, BW
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[2] CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE-TISSUE
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[3] CONSUMER RATINGS OF RESTRUCTURED BEEF STEAKS MANUFACTURED TO CONTAIN DIFFERENT RESIDUAL CONTENTS OF CONNECTIVE-TISSUE
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[4] EFFECTS OF TRIMMING AND ADDED CONNECTIVE-TISSUE ON COMPOSITIONAL, PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED, PRECOOKED BEEF ROASTS
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[5] EFFECT OF MARBLING AND MATURITY ON BEEF MUSCLE CHARACTERISTICS .I. PHYSICAL CHEMICAL AND SENSORY EVALUATION OF STEAKS
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[6] EFFECTS OF TRANSFORMATION DEGREE OF PETROLEUM RAW-MATERIAL IN ITS 1ST STEP OF OXIDATION AND OF ITS CHEMICAL COMPOSITION ON YIELD OF DICARBOXYLIC-ACIDS
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