Effects of raw binder system, meat cut and prior freezing on restructured beef-Reference-Cited by-同舟云学术

Effects of raw binder system, meat cut and prior freezing on restructured beef

Published:1999-12 Issue:4 Volume:53 Page:233-239
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Boles J.A,Shand P.J

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Official methods of analysis,1990

2. Effect of comminution method and raw binder system in restructured beef;Boles;Meat Science,1998

3. Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders;Chen;Journal Food Science,1991

4. Effect of algin/calcium binder levels on the various characteristics of structured beef;Clarke;Journal of Food Science,1988

5. Esguerra, C.M. (1994). Quality of cold-set restructured beef steaks: effects of various binders, marination and frozen storage. Meat Industry Research Institute of New Zealand publication no. 945.

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