Kinetics of drip loss, cooking loss and color degradation in frozen ground beef during storage-Reference-Cited by-同舟云学术

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Kinetics of drip loss, cooking loss and color degradation in frozen ground beef during storage

Published:1989-01 Issue:2 Volume:9 Page:83-96
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bhattacharya M.,Hanna M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Freezing rate effects on drip loss of frozen beef;Anon;Meat Sci.,1980

2. Considerations in calculating kinetic parameters from experimental data;Abrabshahi,1985

3. A preliminary experiment on the effect of freezing rate on drip and quality of small cuts of beef;Bailey,1972

4. SAS User's Guide: Basics;Barr,1982

5. Effect of frozen storage conditions on yields, shear strength and color of ground beef patties;Bhattacharya;J. Food Sci.,1988

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vacuum Packaging;Contemporary Food Engineering;2011-10-19

2. Physical and Sensory Properties of Vacuum Microwave Dehydrated Shrimp;Journal of Aquatic Food Product Technology;1999-12

3. Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef;Meat Science;1998-10

4. Role of Packaging in Quality Preservation of Frozen Foods;Quality in Frozen Foods;1997

5. Changes in colour of beef m. longissimus dorsi muscle during ageing;Meat Science;1996-03

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