MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 493-498
- https://doi.org/10.1111/j.1365-2621.1978.tb02338.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- 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
- EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLLJournal of Food Science, 1976
- THE EFFECT OF TEXTURED SOY FLOUR PARTICLES ON THE MICROSCOPIC MORPHOLOGY OF FRANKFURTERSJournal of Food Science, 1975
- EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLSJournal of Food Science, 1975
- Meat EmulsionsJournal of the Science of Food and Agriculture, 1973
- Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical TreatmentsCanadian Institute of Food Technology Journal, 1970
- The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausagea,bJournal of Food Science, 1961
- Effect of Some Proteins on the Binding Quality of an Experimental SausageaJournal of Food Science, 1961