Effects of Tumbling at Various Speeds on Some Characteristics of Restructured Cured Beef
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 543-544
- https://doi.org/10.1111/j.1365-2621.1987.tb06670.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATEJournal 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, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLLJournal of Food Science, 1976
- EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLSJournal of Food Science, 1975
- THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVESJournal of Food Science, 1972
- EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVESJournal of Food Science, 1972