EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1466-1471
- https://doi.org/10.1111/j.1365-2621.1980.tb07541.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Effects of Energy Intake and Feed Source on Chemical Changes and Flavor of Ground Beef during Frozen StorageJournal of Animal Science, 1979
- INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINSaJournal of Food Science, 1960
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958
- VARIATIONS IN COMPOSITION OF FRANKFURTERS WITH SPECIAL REFERENCE TO COOKING CHANGESJournal of Food Science, 1947
- HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZINGJournal of Food Science, 1945
- RELATIONSHIP BETWEEN TIME OF FREEZING BEEF AFTER SLAUGHTER AND AMOUNT OF DRIPJournal of Food Science, 1940
- FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN‐DEFROSTED BEEFJournal of Food Science, 1939
- RELATION OF pH TO DRIP FORMATION IN MEATCanadian Journal of Research, 1938
- EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS1Journal of Food Science, 1937
- Science and the meat industryJournal of the Society of Chemical Industry, 1932