DIFFERENTIATION BETWEEN FRESH BEEF AND THAWED FROZEN BEEF

被引：13
|
作者：
CHEN, MT
YANG, WD
GUO, SL
机构：
来源：
MEAT SCIENCE | 1988年 / 24卷 / 03期
关键词：
D O I：
10.1016/0309-1740(88)90080-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：223 / 226
页数：4
相关论文
共 50 条
  • [31] Salmonella risk in imported fresh beef, beef preparations, and beef products
    Tuominen, P.
    Ranta, J.
    Maijala, R.
    [J]. JOURNAL OF FOOD PROTECTION, 2006, 69 (08) : 1814 - 1822
  • [32] Discrimination between fresh and frozen-then-thawed beef M-longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study
    Downey, G
    Beauchene, D
    [J]. MEAT SCIENCE, 1997, 45 (03) : 353 - 363
  • [33] Consumer Preferences for Fresh and Frozen Local Beef in Sleman Regency, Indonesia
    Rozaki, Zuhud
    Susanawati
    Kamardiani, Diah Rina
    Huda, Arafahni Kartika
    [J]. INTERNATIONAL CONFERENCE ON AGRIBUSINESS AND RURAL DEVELOPMENT (ICONARD 2020), 2021, 232
  • [34] Wild rice as an antioxidant for fresh-frozen and precooked beef patties
    Johnson, MH
    Addis, PB
    Epley, RJ
    [J]. JOURNAL OF FOOD QUALITY, 1996, 19 (04) : 331 - 342
  • [35] Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics
    Alamprese, Cristina
    Amigo, Jose Manuel
    Casiraghi, Ernestina
    Engelsen, Soren Balling
    [J]. MEAT SCIENCE, 2016, 121 : 175 - 181
  • [36] Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef
    Morsy, Noha
    Sun, Da-Wen
    [J]. MEAT SCIENCE, 2013, 93 (02) : 292 - 302
  • [37] Impact of myoglobin oxygenation state at freezing on color stability of frozen and thawed beef.
    Henriott, Morgan
    Ribeiro, Felipe
    Hart, Kellen
    Herrera, Nicolas
    Bland, Nicolas
    Calkins, Chris
    [J]. JOURNAL OF ANIMAL SCIENCE, 2019, 97 : 44 - 44
  • [38] Effect of Estrus-AI interval on timed AI pregnancy rates in beef cows inseminated with fresh extended or frozen thawed semen
    Kasimanickam, R. K.
    Whittier, W. D.
    [J]. VETERINARY WORLD, 2011, 4 (06) : 245 - 247
  • [39] Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability
    Obuz, E
    Dikeman, ME
    [J]. MEAT SCIENCE, 2003, 65 (03) : 993 - 997
  • [40] FRESH BEEF FOR THE NOTHINGBURGER
    TRUPP, P
    [J]. OCEANS, 1984, 17 (05): : 52 - 52
12345