Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06674.x/fullpdf
Reference17 articles.
1. Effects of fat level on sensory cooking and Instron properties of restructured beef steaks;Berry;J. Anim. Sci.,1985
2. Effects of pre-rigor pressurization, method of restructuring and salt level on characteristics of restructured beef steaks;Berry;J. Food Sci.,1986
3. Effect of muscle type and mixing time on sectioned and formed beef steaks;Booren;J. Food Sci.,1981
4. Sensory and instrumental texture properties of flaked and formed beef;Cardello;Food Microstruc.,1983
5. Properties of restructured pork product as influenced by meat particle size, temperature and comminution method;Chesney;J. Food Sci.,1978
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