CONSUMER EVALUATION OF RESTRUCTURED BEEF STEAKS

被引：21

作者：

CROSS, HR ^{[1
]}

STANFIELD, MS ^{[1
]}

机构：

[1] USDA,ARS,MEAT SCI RES LAB,BELTSVILLE,MD 20705

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb14437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1257 / 1258

页数：2

共 50 条

[21] EFFECTS OF FAT LEVEL ON SENSORY, COOKING AND INSTRON PROPERTIES OF RESTRUCTURED BEEF STEAKS
BERRY, BW
SMITH, JJ
SECRIST, JL
JOURNAL OF ANIMAL SCIENCE, 1985, 60 (02) : 434 - 439
[22] EFFECT OF CHLORIDE SALTS AND ANTIOXIDANTS ON SENSORY AND STORAGE TRAITS OF RESTRUCTURED BEEF STEAKS
WHEELER, TL
SEIDEMAN, SC
DAVIS, GW
ROLAN, TL
JOURNAL OF FOOD SCIENCE, 1990, 55 (05) : 1274 - 1277
[23] Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage
Ruiz-Capillas, C
Cofrades, S
Serrano, A
Jiménez-Colmenero, F
JOURNAL OF FOOD PROTECTION, 2004, 67 (03) : 607 - 609
[24] A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program
Killinger, KM
Calkins, CR
Urnberger, WJ
Feuz, DM
Eskridge, KM
JOURNAL OF ANIMAL SCIENCE, 2004, 82 (11) : 3302 - 3307
[25] EFFECTS OF WHEAT GLUTEN, SOY ISOLATE AND FLAVORINGS ON PROPERTIES OF RESTRUCTURED BEEF STEAKS
HAND, LW
CRENWELGE, CH
TERRELL, RN
JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1004 - 1006
[26] The value of beef flavour: Consumer willingness to pay for marbling in beef steaks.
Umberger, WJ
Feuz, DM
Calkins, C
Killinger, K
JOURNAL OF AGRICULTURAL AND RESOURCE ECONOMICS, 2000, 25 (02) : 722 - 722
[27] EFFECTS OF FAT LEVEL AND COOKING METHODS ON PHYSICAL AND SENSORY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
PENFIELD, MP
COSTELLO, CA
MCNEIL, MA
RIEMANN, MJ
JOURNAL OF FOOD QUALITY, 1989, 11 (05) : 349 - 356
[28] INFLUENCE OF HOT AND COLD BONING ON THE PALATABILITY, TEXTURAL AND ECONOMIC TRAITS OF RESTRUCTURED BEEF STEAKS
SEMAN, DL
MOODY, WG
FOX, JD
GAY, N
JOURNAL OF FOOD SCIENCE, 1987, 52 (04) : 879 - &
[29] THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
NOBLE, BJ
SEIDEMAN, SC
QUENZER, NM
COSTELLO, WJ
JOURNAL OF FOOD QUALITY, 1985, 7 (03) : 201 - 208
[30] EFFECTS OF ADDED CONNECTIVE TISSUES ON THE SENSORY AND MECHANICAL-PROPERTIES OF RESTRUCTURED BEEF STEAKS
STRANGE, ED
WHITING, RC
MEAT SCIENCE, 1990, 27 (01) : 61 - 74

← 1 2 3 4 5 →