Bibliography

1. D. M. Theno and G. R. Schmidt, "Microstructural Comparisons of Three Commercial Frankfurters," Journal of Food Science 43, 845-848 (1978).

2. A. V. Gorbatov and V. M. Gorbatov, "Advances in Sausage Meat Rheology," Journal of Texture Studies 4,406-437 (1974).

3. P. Y. Wang, "Rheology of Sausage Dough," American Society of Agricultural Engineering Paper 79-6540 (1979).

4. R. Toledo, J. Cabot, and D. Brown, "Relationship Between Composition, Stability and Rheological Properties of Raw Comminuted Meat Batters," Journal of Food Science 42,725727 (1977).

5. J. Cordray and D. Huffman, "The Art of Turkey Luncheon Meat," Meat & Poultry December, 16 (1987).

6. R. J. Krause et al., "Influence of Tumbling, Tumbling Time, Trim and Sodium Tripolyphosphate on Quality and Yield of Cured Hams," Journal of Food Science 43, 853-855 (1978).

7. R. D. Cassidy et al., "Effect of Tumbling Method, Phosphate Level and Final Cook Temperature on Histological Characteristics of Tumbled Porcine Muscle Tissue," Journal of Food Science 43, 1514-1518 (1978).

8. D. M. Theno, D. G. Siegel, and G. R. Schmidt, "Meat Massaging: Effect of Salt and Phosphate on Ultrastructure of Cured Porcine Muscle," Journal of Food Science 43,488-492 (1978).

9. R. R. Motycka and P. J. Bechtel, "Influence of Pre-Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham," Journal of Food Science 48, 1532-1536 (1983).

10. D. Schied, "Cooked Ham Manufacturing," Fleischwirtsch 66, 1022-1026 (1986).

11. P. H. Huebner, J. G. Sebranek, and D. G. Olson, "Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat," Journal of Food Science 54, 527-531 (1989).

12. K. W. Jones and R. W. Mandigo, "Effects of Chopping Temperature on the Microstructure of Meat Emulsions," Journal of Food Science 47, 1930-1935 (1982).

13. D. Brown and R. Toledo, "Relationship Between Chopping Temperatures and Fat and Water Binding in Comminuted Meat Batters," Journal of Food Science 40,1061-1064 (1975).

14. K. M. Ladwig, C. L. Knipe, and J. G. Sebranek, "Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems," Journal of Food Science 54, 541-544 (1989).

15. J. C. Deng, R. T. Toledo, and D. A. Lillard, "Protein-Protein Interaction and Fat and Water Binding in Comminuted Flesh Products," Journal of Food Science 46, 1117-1121 (1981).

16. R. L. Swasdee, "Ultrastructural Changes During Chopping and Cooking of a Frankfurter Batter," Journal of Food Science 48, 1039-1041 (1982).

17. K. Tantikarnjathep et al., "Use of Vacuum During Formulation of Meat Emulsion," Journal of Food Science 48, 10391041 (1983).

18. L. W. Solomon and G. R. Schmidt, "Effect of Vacuum and Mixing Time on the Extractability and Functionality of Pre- and Post-Rigor Beef," Journal of Food Science 45,283-287 (1980).

19. P. Y. Wang, "Smoking and Heating Meat," in C. W. Hall, A. W. Farrall, and A. L. Rippen, eds., Encyclopedia of Food Engineering, 2nd ed., AVI Publishing Co., Westport, Conn, 1987.

20. S. Simon, A. A. Rydinski, and F. W. Tauber, "Water-Filled Cellulose Casing as Model Absorbents for Wood Smoke," Food Technology 20, 1494-1498 (1966).

21. W. S. Chan, R. T. Toledo, and J. Deng, "Effect of Smokehouse Temperature, Humidity and Air Flow on Smoke Penetration into Fish Muscle," Journal of Food Science 40, 204-243 (1975).

22. J. A. Maga, "Smoke in Food Processing," CRC Press, Boca Raton, Fla., 1988.

23. P. Y. Wang, "Reduction of Energy Consumption and Air Pollution from Smokehouse," American Society of Agricultural Engineering Paper 76-6518,1976.

24. G. S. Mittal, C. Y. Wang, and W. R. Usborne, "Smokehouse Process Conditions for Meat Emulsion Cooking," Journal of Food Science 52, 1140-1144 (1987).

25. C. W. Monagle, R. T. Toledo, and R. L. Saffle, "Effect of Smokehouse Temperature, Humidity and Air Velocity on Rate of Heating and Quality of Frankfurters," Journal of Food Science 39, 602-604 (1974).

26. I. Stech, W. R. Osborne, and G. S. Mittal, "Influence of Smokehouse Air Flow Patterns, Air Changes and Cook Cycle on Tex ture and Shrinkage of Wieners," Journal of Food Science 53, 421-424 (1988).

27. G. H. Cipolletti, Robertson, and D. F. Farkas, "Freezing of Vegetables by Direct Contact with Aqueous Solution of Ethanol and Sodium Chloride," Journal of Food. Science 42, 911916 (1977).

Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

Get My Free Ebook


Post a comment