MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00720_41_4.x/fullpdf
Reference11 articles.
1. Extractable emulsifying capacity of hand and mechanically deboned mutton;Anderson;J. Food Sci.,1974
2. Two improved and simplified methods for spectrophotometiic determination of hydroxyproline;Bergman;Anal. Chem.,1963
3. Utilization of mechanically deboned chicken meat in formulation of summer sausages;Dhillon;Poultry Sci.,1975a
4. Quality measurements of chicken and turkey summer sausages;Dhillon;Poultry Sci,1975
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2. Technology for meat-grinding systems to improve removal of hard particles from ground meat;Meat Science;1997-03
3. Low-Fat Ground Beef from Desinewed Shanks With Reincorporation of Processed Sinew;Journal of Food Science;1996-11
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