Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.1999.00280.x/fullpdf
Reference33 articles.
1. Sodium Intake and Sodium Sensitivity
2. Comparison of Sensory and Instrumental Texture Profile Techniques for the Evaluation of Beef and Beef-Soy Loaves
3. TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS
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3. Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion;Food Research International;2010-06
4. Characteristics of restructured beef steak with different proportions of walnut during frozen storage;Meat Science;2006-01
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