PHOSPHATE TYPE, CONCENTRATION AND PREBLEND DURATION TO IMPROVE WATER HOLDING CAPACITY OF BEEF CONNECTIVE TISSUE-Reference-Cited by-同舟云学术

PHOSPHATE TYPE, CONCENTRATION AND PREBLEND DURATION TO IMPROVE WATER HOLDING CAPACITY OF BEEF CONNECTIVE TISSUE

Published:1996-06 Issue:2 Volume:7 Page:255-269
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

EILERT S.J.,CALHOUN C.M.,MANDIGO R.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1996.tb00601.x/fullpdf

Reference22 articles.

1. The swelling effect of polyphosphates on lean meat

2. Two Improved and Simplified Methods for the Spectrophotometric Determination of Hydroxyproline.

3. D.S. BLACKMER, R.W. MANDIGO, S.J. EILERT, and C.R. CALKINS, 1994 . Modified beef connective tissue as an ingredient in low-fat ground beef patties. Paper no. S-VIB.15, presented at the 40th International Congress of Meat Science and Technology, August 28-September 2. The Hague, the Netherlands.

4. The effect of alkalis on collagen

5. CHARACTERISTICS OF LOW-FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE

Cited by 4 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 injection level on the quality of a rapid vacuum cooled cooked beef product;Journal of Food Engineering;2001-02

2. Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits;Meat Science;2000-07

3. Use of additives from plant and animal sources in production of low fat meat and poultry products;Production and Processing of Healthy Meat, Poultry and Fish Products;1997

4. CHARACTERISTICS OF LOW-FAT, HIGH ADDED-WATER FRANKFURTERS MANUFACTURED WITH PREBLENDS OF CONNECTIVE TISSUE AND ALKALINE PHOSPHATE;Journal of Muscle Foods;1996-10