Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts-Reference-Cited by-同舟云学术

Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts

Published:1992-05 Issue:3 Volume:57 Page:564-568
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LAWLIS T.L.,PLIMPTON R.F.,OCKERMAN H.W.,PARRETT N.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08043.x/fullpdf

Reference33 articles.

1. A.J. Bedinghaus, H.W. Ockerman, N.A. Parrett, R.F. Plimpton, and M.T. Chen, 1990 . Determination of optimal tumbling treatment required to maximize selected quality and yield factors in a boneless pre-rigor cured, sectioned and formed ham roast. Proceedings of the International Congress of Meat Science and Technology. Vol. III A; P1086 .

2. R.D. Cassidy, 1977 . Histological investigation of the effects of tumbling method, phosphate content, and internal cooked temperature on porcine muscle tissue. Master of Science thesis, The Ohio State Univ., Columbus, OH.

3. EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE

4. Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits

5. Effect of Chilling Method and Electrical Stimulation on Pork Quality

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