Effect of Tumbling and Tumbling Temperature on Total Aerobic Plate Counts (Incubated at 25°C) and Quality of Boneless, Cured Hams
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 212-215
- https://doi.org/10.1111/j.1365-2621.1981.tb14566.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 SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORKJournal of Food Science, 1978
- INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMSJournal 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
- MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A 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 SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAMJournal of Food Science, 1976