ShareCOMPARISON OF ELECTRICAL STIMULATION, CARCASS CONDITIONING AND POSTMORTEM BONING TIME ON THE QUALITY AND PALATABILITY OF RESTRUCTURED BEEF STEAKS.
Author(s) : SEMAN D. L.
Type of monograph: Thesis
Summary
INVESTIGATION OF CONDITIONS FOR OBTAINING RESTRUCTURED BEEF STEAKS CONTAINING 10% FAT AND 0.75% SODIUM CHLORIDE. THE EFFECTS OF ELECTRICAL STIMULATION, THE GRINDING PROCEDURE, MECHANICAL TENDERIZING AND HOT OR COLD BONING OF MEAT ARE STUDIED. EACH OF THESE INDIVIDUAL OR COMBINED TREATMENTS IS STUDIED AS REGARDS ITS EFFECTS ON THE RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF RESTRUCTURED STEAKS. THE EFFECTS OF THE PACKAGING PROCEDURE ON THE COLOUR STABILITY OF STEAKS ARE EVALUATED.
Details
- Original title: COMPARISON OF ELECTRICAL STIMULATION, CARCASS CONDITIONING AND POSTMORTEM BONING TIME ON THE QUALITY AND PALATABILITY OF RESTRUCTURED BEEF STEAKS.
- Record ID : 1988-1494
- Languages: English
- Publication: United states/United states
- Publication date: 1986
- Source: Source: 1986; 186 p.; 259 ref.
Indexing
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EFFECTS OF ELECTRICAL STIMULATION AND HOT BONIN...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
View record
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EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPE...
- Author(s) : BERRY B. W., STIFFLER D. M.
- Date : 1980/08
- Languages : English
View record
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EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION ...
- Author(s) : CLAUS J. R.
- Date : 1985
- Languages : English
View record
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982/05
- Languages : English
View record
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RESTRUCTURED BEEF STEAKS FROM HOT-BONED AND COL...
- Author(s) : HUFFMAN D. L.
- Date : 1984
- Languages : English
View record