INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK-Reference-Cited by-同舟云学术

INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORK

Published:1978-05 Issue:3 Volume:43 Page:878-881
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OCKERMAN H. W.,PLIMPTON R. F.,CAHILL V. R.,PARRETT N. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02445.x/fullpdf

Reference18 articles.

1. The swelling effect of polyphosphates on lean meat

2. W.R. Harvey, 1968 . Least-squares analysis of data with unequal subclass numbers. Agri. Res. Serv. 20-8 USDA.

3. R.J. Krause, 1976 . Influence of tumbling and sodium tripolyphosphate on quality, yield, and cure distribution in hams . M.S. thesis , The Ohio State University, Columbus, OH43210 .

4. R.H. Maas, 1963 . Processing Meat. U.S. Patent 3,076,713.

5. J.H. Mahon, 1961 . Tripolyphosphate-salt synergism and its effect on cured meat volume. Proc. of the 13th Res. Conf. AMIF.

Cited by 38 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. Effects of grafted myofibrillar protein as a phosphate replacer in brined pork loin;Meat Science;2023-05

2. Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces;Foods;2021-11-14

3. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork;Ultrasonics Sonochemistry;2021-11

4. Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices;Comprehensive Reviews in Food Science and Food Safety;2019-07-25

5. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams;Meat Science;2014-03