Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0644-9.pdf
Reference30 articles.
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3. Berry BW, Smith JJ, Secrist JL (1987) Effects of flake size on textural and cooking properties of restructured beef and pork steaks. J Food Sci 52:558–563
4. Berry BW, George MEB, Eastridge JS (1999) Hot processing and grind size affect properties of cooked beef patties. Meat Sci 53:37–43
5. Booren AM, Mandigo DG, Olson DG, Jones KW (1981) Effect of muscle type and mixing time on sectioned and formed beef steaks. J Food Sci 46:1665–1668, 1672
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