Hot processing of meat

Meat Science

Volumn 43, Issue SUPPL. 1, 1996, Pages 125-134

  Pisula, A ^a   Tyburcy, A ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030305253     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(96)00060-5     Document Type: Article

References (84)

1. Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties
2. Hot-Fat Trimming and Electrical Stimulation Effects on Beef Quality
3. Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham
4. Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection
5. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties
6. Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning
7. Rapid Chilling and Mechanical Portioning as a Fresh Pork Processing System
8. Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System
9. Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts
10. CHARACTERISTICS OF CONVENTIONALLY AND HOT-BONED BOVINE MUSCLE EXCISED AT VARIOUS CONDITIONING PERIODS
11. Thermal Gelation of Stretched and Cold-Shortened Bovine Sternomandibularis Muscle and Myofibrils
12. Electrical Stimulation and Tumbling Affect Pre-Rigor Cured, Sectioned and Formed Ham Roasts
13. Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level
14. Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure
15. Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure
16. Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams
17. Effect of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Cured Pork Bellies
18. Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts
19. Effect of Electrical Stimulation and Boning Temperature on Distribution and Migration of Curing Ingredients (Nitrite, Salt, Glucose) in Pork Tissue
20. Use of Cryoprotectants to Stabilize Functional Properties of Prerigor Salted Beef During Frozen Storage
21. Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams
22. Factors involved in the discoloration of beef meat
23. Oxidative Stability of Batter-Breaded Restructured Nuggets Processed from Prerigor Pork
24. THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOT-BONED BEEF: A REVIEW
25. HIGH-TEMPERATURE CONDITIONING OF HOT-BONED BEEF SUBPRIMALS
26. The quality of accelerated processed meats — an integral approach
27. Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams
28. Physical-Chemical Properties and Cooking Yield of Hamburgers Prepared from Accelerated Processed Beef
29. Effects of Brine and CO2Chilling Systems on Hot-Processed Vacuum-Packaged Pork
30. Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef