Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production-Reference-Cited by-同舟云学术

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Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production

Published:1982-03 Issue:2 Volume:47 Page:374-379
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ABU-BAKAR A.,REAGAN J. O.,WYNNE R. L.,CARPENTER J. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10084.x/fullpdf

Reference30 articles.

1. Anonymous . 1978 . Nitrite in meat curing: risks and benefits. Report No. 74. Council for Agricultural Science & Technology.

2. A.L. Branen, 1978 . Interaction of fat oxidation and microbial spoilage in muscle foods . Proceedings 31st Annual Rec. Meat Conf., p.156 .

Cited by 15 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. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork;Meat Science;2000-08

2. Chilled storage life of hot-boned, pre-rigor, salted minced beef;Meat Science;1997-04

3. Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef;Journal of Food Science;1994-07

4. EFFECT OF NITRITE ON THE FUNCTIONALITY AND STABILITY OF HOT- AND COLD-BONED PORK PREBLENDS;Journal of Muscle Foods;1994-02

5. INFLUENCE OF ENDPOINT TEMPERATURE, HUMIDITY AND COLD STORAGE ON MECHANICAL AND SENSORY PROPERTIES OF SMOKED CHICKEN SAUSAGE;Foodservice Research International;1992-12

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