RESTRUCTURED BEEF AND TURKEY STEAKS

被引：1
|
作者：
MARRIOTT, NG
PHELPS, SK
GRAHAM, PP
机构：
来源：
JOURNAL OF FOOD QUALITY | 1987年 / 10卷 / 04期
关键词：
D O I：
10.1111/j.1745-4557.1987.tb00816.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：245 / 254
页数：10
相关论文
共 50 条
  • [21] Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage
    Ruiz-Capillas, C
    Cofrades, S
    Serrano, A
    Jiménez-Colmenero, F
    [J]. JOURNAL OF FOOD PROTECTION, 2004, 67 (03) : 607 - 609
  • [22] EFFECTS OF WHEAT GLUTEN, SOY ISOLATE AND FLAVORINGS ON PROPERTIES OF RESTRUCTURED BEEF STEAKS
    HAND, LW
    CRENWELGE, CH
    TERRELL, RN
    [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1004 - 1006
  • [23] INFLUENCE OF HOT AND COLD BONING ON THE PALATABILITY, TEXTURAL AND ECONOMIC TRAITS OF RESTRUCTURED BEEF STEAKS
    SEMAN, DL
    MOODY, WG
    FOX, JD
    GAY, N
    [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 879 - &
  • [24] EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
    PENFIELD, MP
    COSTELLO, CA
    MCNEIL, MA
    RIEMANN, MJ
    [J]. JOURNAL OF FOOD QUALITY, 1989, 11 (05) : 349 - 356
  • [25] THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
    NOBLE, BJ
    SEIDEMAN, SC
    QUENZER, NM
    COSTELLO, WJ
    [J]. JOURNAL OF FOOD QUALITY, 1985, 7 (03) : 201 - 208
  • [26] EFFECTS OF ADDED CONNECTIVE TISSUES ON THE SENSORY AND MECHANICAL-PROPERTIES OF RESTRUCTURED BEEF STEAKS
    STRANGE, ED
    WHITING, RC
    [J]. MEAT SCIENCE, 1990, 27 (01) : 61 - 74
  • [27] RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COLD-BONED CARCASSES
    HUFFMAN, DL
    MCCAFFERTY, DM
    CORDRAY, JC
    STANLEY, MH
    [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (01) : 164 - 167
  • [28] Effect of cut type of beef on cooking loss, shear force and palatability of restructured steaks
    Ramirez, JR
    Huerta-Leidenz, N
    Muñoz, B
    Bravo, RR
    Márquez-Salas, E
    [J]. REVISTA CIENTIFICA-FACULTAD DE CIENCIAS VETERINARIAS, 2001, 11 (02): : 109 - 116
  • [29] Composition and physicochemical beef steaks containing walnuts as characteristics of restructured affected by cooking method
    Serrano, A.
    Librelotto, J.
    Cofrades, S.
    Sanchez-Muniz, F. J.
    Jimenez-Colmenero, F.
    [J]. MEAT SCIENCE, 2007, 77 (03) : 304 - 313
  • [30] MICROBIAL CHARACTERISTICS OF 3 FORMULATIONS OF PRECOOKED, VACUUM-PACKAGED RESTRUCTURED BEEF STEAKS
    PAYNE, CA
    MOODY, WG
    LANGLOIS, BE
    MEANS, WJ
    AARON, DK
    [J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (05) : 1136 - 1140
12345