Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks-Reference-Cited by-同舟云学术

Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef Steaks

Published:1981-11 Issue:6 Volume:46 Page:1678-1680
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOOREN A. M.,JONES K. W.,MANDIGO R. W.,OLSON D. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04461.x/fullpdf

Reference21 articles.

1. R. Belohlavy, 1975 . The effects of mechanical mixing time and salt on the chemical and physical properties of flaked, formed and sectioned meat products . M.S. thesis , Univ. of Nebraska, Lincoln, NE.

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