PHYSICAL, CHEMICAL, AND MECHANICAL TENDERIZATION OF BEEF RIB STEAKS

被引：0
|
作者：
BOWLING, RA
DIAL, SD
SMITH, GC
CARPENTER, ZL
机构：
来源：
TEXAS AGRICULTURAL EXPERIMENT STATION PROGRESS REPORT | 1980年 / 3594期
关键词：
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：54 / 56
页数：3
相关论文
共 50 条
  • [31] EFFECTS OF BLADE TENDERIZATION, VACUUM MIXING, SALT ADDITION AND MIXING TIME ON BINDING OF MEAT PIECES INTO SECTIONED AND FORMED BEEF STEAKS
    BOOREN, AM
    JONES, KW
    MANDIGO, RW
    OLSON, DG
    JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1678 - 1680
  • [32] MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS
    DEATHERAGE, FE
    REIMAN, W
    FOOD RESEARCH, 1946, 11 (06): : 525 - 534
  • [33] RESTRUCTURED BEEF AND TURKEY STEAKS
    MARRIOTT, NG
    PHELPS, SK
    GRAHAM, PP
    JOURNAL OF FOOD QUALITY, 1987, 10 (04) : 245 - 254
  • [34] A METHOD FOR THE RAPID TENDERIZATION OF BEEF CARCASSES
    WILSON, GD
    BROWN, PD
    POHL, C
    WEIR, CE
    CHESBRO, WR
    FOOD TECHNOLOGY, 1960, 14 (04) : 186 - 189
  • [35] Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks
    George-Evins, CD
    Unruh, JA
    Waylan, AT
    Marsden, JL
    JOURNAL OF ANIMAL SCIENCE, 2004, 82 (06) : 1863 - 1867
  • [36] Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride
    Brooks, J. C.
    Mehaffey, J. M.
    Collins, J. A.
    Rogers, H. R.
    Legako, J.
    Johnson, B. J.
    Lawrence, T.
    Allen, D. M.
    Streeter, M. N.
    Nichols, W. T.
    Hutcheson, J. P.
    Yates, D. A.
    Miller, M. F.
    JOURNAL OF ANIMAL SCIENCE, 2010, 88 (05) : 1809 - 1816
  • [37] Postmortem proteolysis and tenderization of top loin steaks from Brangus cattle
    Lonergan, SM
    Huff-Lonergan, E
    Wiegand, BR
    Kriese-Anderson, LA
    JOURNAL OF MUSCLE FOODS, 2001, 12 (02) : 121 - 136
  • [38] Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks
    Caine, WR
    Aalhus, JL
    Best, DR
    Dugan, MER
    Jeremiah, LE
    MEAT SCIENCE, 2003, 64 (04) : 333 - 339
  • [39] DRY AND WET AGING EFFECTS ON PALATABILITY ATTRIBUTES OF BEEF LOIN AND RIB STEAKS FROM 3 QUALITY GRADES
    PARRISH, FC
    BOLES, JA
    RUST, RE
    OLSON, DG
    JOURNAL OF FOOD SCIENCE, 1991, 56 (03) : 601 - 603
  • [40] EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
    PENFIELD, MP
    COSTELLO, CA
    MCNEIL, MA
    RIEMANN, MJ
    JOURNAL OF FOOD QUALITY, 1989, 11 (05) : 349 - 356
12345