Influence of processing on adherence of a highly extended ham to its cooking bag

Meat Science

Volumn 48, Issue 1-2, 1998, Pages 101-113

  Piette, J P G ^a   Ligneau, L ^a   Leblanc, C ^a   Marcotte, M ^a   Deschenes L ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219468     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00081-8     Document Type: Article

References (10)

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3. Goodmann, T. E., Knipe, C. L. and Rust, R. E. (1994) A comparison of the adhesion of film sealant layers to cooked-in-the-bag ham. Journal of Muscle Foods 5, 449-454.
4. Gornall, A. G., Bardawill, C. S. and David, M. M. (1949) Determination of serum proteins by means of the Biuret reaction. Journal of Biological Chemistry 177, 751-756.
5. Rosinski, M. J., Barmore, C. R., Dick, R. L. and Acton, J. C. (1989a) Film sealant and vacuum effects on two measures of adhesion at the sealant-meat interface in a cook-in packaging system for processed meat. Journal of Food Science, 54, 863-866.
6. Rosinski, M. J., Barmore, C. R., Bridges Jr, W. C., Dick, R. L. and Acton, J. C. (1989b) Phosphate type and salt concentration effects on shear strength of and packaging film adhesion to processed meat from a cook-in packaging system. Journal of Food Science, 54, 1422-1425, 1430.
7. Rosinski, M. J., Barmore, C. R., Dick, R. L. and Acton, J. C. (1990) Film-to-meat adhesion strength with a cook-in-the-film packaging system for a poultry meat product. Poultry Science 69, 360-362.
8. Siegel, D. (1982) Some technical aspects of cooking ham in the package. The National Provisioner 187(19), 8-16.
9. Siegel, D. G., Theno, D. M., Schmidt, G. R. and Norton, H. W. (1978) Meat massaging: the effects of salt, phosphate and massaging on cooking loss, binding strength and exudate composition in sectioned and formed ham. Journal of Food Science 43, 331-333.
10. Terlizzi, F. M., Perdue, R. R. and Young, L. L. (1984) Processing and distributing cooked meats in flexible films. Food Technology 38(3), 67-71, 73.