EFFECT OF MUSCLE-FIBER/FIBER-BUNDLE ALIGNMENT ON PHYSICAL AND SENSORY PROPERTIES OF RESTRUCTURED BEEF STEAKS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2005.09004.x/fullpdf
Reference34 articles.
1. TRANSGLUTAMINASE MEDIATED POLYMERIZATION OF CRUDE ACTOMYOSIN REFINED FROM MECHANICALLY DEBONED POULTRY MEAT2
2. Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak
3. OBJECTIVE-SUBJECTIVE ASSESSMENT OF MEAT TENDERNESS
4. Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
5. Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization
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