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1
Advances in Meat Research: Volume 1 Electrical Stimulation
Springer Netherlands
A. M. Pearson
,
T. R. Dutson (auth.)
stimulation
muscle
beef
electrical
tenderness
shortening
carcasses
sci
temperature
muscles
postmortem
rigor
carcass
stimulated
boning
voltage
effect
processing
boned
filaments
locker
effects
chilling
electrically
dutson
conditioning
studies
prerigor
savell
aging
cuts
industry
davey
temperatures
slaughter
rate
contraction
henrickson
toughening
shear
freezing
cooling
toughness
increased
values
glycolysis
frozen
tender
cooked
chrystall
Year:
1985
Language:
english
File:
PDF, 10.48 MB
Your tags:
0
/
0
english, 1985
2
Advances in Meat Research: Volume 1 Electrical Stimulation
Springer Netherlands
A. M. Pearson
,
T. R. Dutson (auth.)
stimulation
muscle
beef
electrical
tenderness
shortening
carcasses
sci
temperature
muscles
postmortem
rigor
carcass
stimulated
boning
voltage
effect
processing
boned
filaments
locker
effects
chilling
electrically
dutson
conditioning
studies
prerigor
savell
aging
cuts
industry
davey
temperatures
slaughter
rate
contraction
henrickson
toughening
shear
freezing
cooling
toughness
increased
values
glycolysis
frozen
tender
cooked
chrystall
Year:
1985
Language:
english
File:
PDF, 54.77 MB
Your tags:
0
/
0
english, 1985
3
Muscle as Food
Academic Press
Author Unknown
muscle
sci
beef
protein
postmortem
products
proteins
increase
effect
meats
hamm
whc
storage
rigor
tissue
temperature
myosin
muscles
cooking
temperatur
myofibrillar
product
activity
cooked
frozen
pork
growth
levels
sausage
methods
fibers
poultry
salt
freezing
rate
etal
shortening
sausag
technol
skeletal
values
bendall
factors
effects
content
flavor
total
calcium
myoglobin
becaus
Year:
1986
Language:
english
File:
PDF, 25.04 MB
Your tags:
0
/
0
english, 1986
4
Small-Scale Sausage Production
I. V. Savic
sausage
sausages
scale
cd3wddvd
htm
meister10
noexe
beef
casings
product
pork
products
processing
salt
percent
meats
spices
temperature
emulsion
ingredients
smoking
materials
stuffing
diameter
cooked
nitrite
smoke
curing
cutter
stuffed
flavour
mixture
protein
manufacture
chopping
cooking
smoked
binding
storage
drying
seasoning
smokehouse
formulation
formulations
liver
trimmings
handling
operations
addition
humidity
Year:
2011
Language:
english
File:
PDF, 3.63 MB
Your tags:
0
/
0
english, 2011
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