Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat
Open Access
- 1 January 1980
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 59 (1), 69-76
- https://doi.org/10.3382/ps.0590069
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIESJournal of Food Science, 1978
- Quality of Patties Containing Mechanically Deboned Broiler Meat, Hand Deboned Fowl Meat and Two Levels of Structured Protein FiberPoultry Science, 1978
- EFFECT OF METHOD OF COMMlNUTlON (FLAKE-CUTTING AND GRINDING) ON THE ACCEPTABILITY AND QUALITY OF HAMBURGER PATTIESJournal of Food Science, 1977
- PREDICTION OF SENSORY RESPONSE TO TEXTURAL PARAMETERS OF BREADED SHRIMP SHAPES USING INSTRON TEXTURE PROFILE ANALYSISJournal of Food Science, 1977
- APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION*Journal of Texture Studies, 1975
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973
- EFFECT OF BRINING ON OBJECTIVE TEXTURE PROFILES OF CUCUMBER VARIETIESJournal of Food Science, 1973
- Classification of Textural CharacteristicsaJournal of Food Science, 1963
- The Texturometer—A New Instrument for Objective Texture MeasurementJournal of Food Science, 1963
- Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science, 1963