EFFECT OF VACUUM AND RIGOR CONDITION ON CURE ABSORPTION IN TUMBLED PORCINE MUSCLES
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 438-440
- https://doi.org/10.1111/j.1365-2621.1980.tb04069.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUEJournal of Food Science, 1978
- INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMSJournal of Food Science, 1978
- Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuumMeat Science, 1978
- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLEJournal of Food Science, 1978
- MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAMJournal of Food Science, 1978
- INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLEJournal of Food Science, 1978
- EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLSJournal of Food Science, 1975