BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN

Author:

FORD A. L.,JONES P. N.,MACFARLANE J. J.,SCHMIDT G. R.,TURNER R. H.

Publisher

Wiley

Subject

Food Science

Reference7 articles.

1. W.G. Cochran, and G.M. Cox, 1957 . "Experimental Designs ," 2nd ed , p.428 . John Wiley & Sons Inc., New York.

2. BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

3. R.W. Mandigo, 1975 . Restructured Meat. Proc 11th Annual Meat Industry Research Conference, Chicago, IL.

4. EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS

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