Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb12878.x/fullpdf
Reference18 articles.
1. Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef Steaks
2. Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks
3. Multiple Range and Multiple F Tests
4. BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN
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