MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 331-333
- https://doi.org/10.1111/j.1365-2621.1978.tb02298.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- 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
- EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970