Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance-Reference-Cited by-同舟云学术

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Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance

Published:1997-01 Issue:1 Volume:30 Page:45-53
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jeremiah L.E.,Tong A.K.W.,Gibson L.L.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Effects of electrical stimulation and hot-boning on sensory and physical characteristics of prerigor cooked beef roasts;Berry,1980

2. Effects of post-mortem storage conditions on myofibrillar ATPase activity of porcine red and white semitendinosus muscle;Cheng;J. Food Sci.,1978

3. Flavor Profiling/Descriptive Analysis;Civille,1982

4. Postmortem carcass temperature and beef tenderness;Dutson;J. Anim. Sci.,1975

5. Cold shortening capacity and beef muscle growth;Duvey;J. Sci. Food Agric.,1975

Cited by 4 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. Consumer preference, behavior and perception about meat and meat products: An overview;Meat Science;2014-11

2. Slush-Ice Storage of Catfish Carcasses;North American Journal of Aquaculture;2006-01

3. Effect of type of suckling and polyunsaturated fatty acid use on lamb production.2. Chemical and fatty acid composition of raw and cooked meat;Italian Journal of Animal Science;2004-01

4. Hot-Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability;Journal of Food Science;1997-09

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