SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES-Reference-Cited by-同舟云学术

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SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES

Published:1979-09 Issue:5 Volume:44 Page:1432-1434
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CROSS H. R.,BERRY B. W.,MUSE DAVE

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb06455.x/fullpdf

Reference9 articles.

1. OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIES

2. R.L. Henrickson, 1975 . Hot boning. Proc. of the Meat Ind. Res. Conf ., p.25 . Amer. Meat Inst. Foundation.

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1. Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties;Korean Journal for Food Science of Animal Resources;2011-02-28

2. Composition, Structure, and Bioactive Components in Milk Fat Globule Membrane;Korean Journal for Food Science of Animal Resources;2011-02-28

3. Hot processing and grind size affect properties of cooked beef patties;Meat Science;1999-09

4. Color of cooked beef patties as influenced by formulation and final internal temperature;Food Research International;1997-08

5. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties;Meat Science;1996-01

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