Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties-Reference-Cited by-同舟云学术

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

Published:1981-07 Issue:4 Volume:46 Page:1103-1106
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BERRY B. W.,STIFFLER D. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb03000.x/fullpdf

Reference13 articles.

1. American Meat Science Association., 1978 . Guidelines for Cookery and Sensory Evaluation of Meat . Published by AMSA and the National Live Stock and Meat Board, Chicago, IL.

2. AOAC., 1975 . "Official Methods of Analysis ," 12 ed . Association of Official Analytical Chemists, Washington, DC.

3. EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES

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