ShareSTRUCTURAL AND PALATABILITY RELATIONSHIPS IN FROZEN GROUND BEEF PATTIES AS A FUNCTION OF FREEZING TREATMENTS AND PRODUCT FORMULATION.
Author(s) : NUSBAUM R. P.
Type of article: Article
Summary
COMPARISON OF STRUCTURE (STUDIED WITH THE ELECTRON MICROSCOPE), JUICINESS, TENDERNESS, COOKING LOSSES OF MEAT PATTIES WITH VARIOUS COMPOSITIONS OF POST AND PRERIGOR MEAT, SUBJECTED TO FREEZING FOR 6, 30, 80 AND 100 MIN. SHORT TREATMENTS IMPROVE PATTY QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3549.
Details
- Original title: STRUCTURAL AND PALATABILITY RELATIONSHIPS IN FROZEN GROUND BEEF PATTIES AS A FUNCTION OF FREEZING TREATMENTS AND PRODUCT FORMULATION.
- Record ID : 1984-0629
- Languages: English
- Source: Meat Sci. - vol. 8 - n. 2
- Publication date: 1983
Links
See the source
Indexing
-
USE OF PRERIGOR BEEF FOR FROZEN GROUND BEEF PAT...
- Author(s) : JACOBS D. K., SEBRANEK J. G.
- Date : 1980/05
- Languages : English
View record
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TENSILE PROPERTIES OF COOKED BEEF IN RELATION T...
- Author(s) : LOCKER R. H., WILD D. J. C., DAINES G. J.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 4
View record
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DESOSSAGE A CHAUD.
- Date : 1980/10
- Languages : French
- Source: Filière Viande - n. 26
View record
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EFFECTS OF LOW TEMPERATURE AND INCREASED OXYGEN...
- Author(s) : CORNFORTH D. P., EGBERT W. R., SISSON D. V.
- Date : 1985
- Languages : English
View record
-
Postmortem changes in muscle foods.
- Author(s) : FAUSTMAN C.
- Date : 1994
- Languages : English
- Source: In: Muscle Foods, Meat Poult. Seafood Technol., Chapman Hall - 63-78; 10 ref.
View record