ShareEFFECTS OF HOT BONING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF.
Author(s) : BERRY B. W., LEDDY K. F.
Type of article: Article
Summary
COMPARISON OF THE EFFECTS OF EACH OF THESE PARAMETERS, TAKEN INDIVIDUALLY OR COMBINED, ON THE RESULTS OF THE ESTIMATION OF THE TENDERNESS AND ORGANOLEPTIC QUALITY IN GROUND BEEF PATTIES. NO UNFAVOURABLE EFFECT DUE TO HOT BONING OR TO THE ADJUNCTION OF SOY TEXTURED PROTEINS HAS BEEN NOTICED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243186.
Details
- Original title: EFFECTS OF HOT BONING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF.
- Record ID : 1989-1423
- Languages: English
- Source: J. Food Qual. - vol. 11 - n. 2
- Publication date: 1988
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Mince; Meat; Organoleptic property; Protein; Soya; Hot boning; Freezing-thawing; Freezing
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- Date : 1984
- Languages : English
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- Author(s) : ABU-BAKAR A.
- Date : 1989
- Languages : English
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- Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
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INFLUENCE OF FROZEN STORAGE OF SCALDED HAM MANU...
- Author(s) : DUDA Z., SZMANKO T., MASLANKA M.
- Date : 1984/01
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 1
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RESEARCH ON HOT BONED PORK.
- Author(s) : HONIKEL K. O., HAMM R.
- Date : 1984
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
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