EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUE
- 1 September 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (5), 1514-1518
- https://doi.org/10.1111/j.1365-2621.1978.tb02532.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMSJournal of Food 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
- 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
- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATEJournal of Food Science, 1978
- Phosphate Effects on Meat, Specific Interaction of Inorganic Polyphosphates with Myosin BJournal of Agricultural and Food Chemistry, 1964
- Phosphate Effects on Meat, Effect of Inorganic Polyphosphates on Solubility and Extractability of Myosin BJournal of Agricultural and Food Chemistry, 1964