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ACTION OF SPLEEN EXTRACTS ON STORED PRE‐COOKED FREEZE‐DRIED BEEF
Author(s) -
COHEN S. H.,
KOSTICK J. A.,
ROBBINS F. M.,
SEGARS R. A.,
WALKER J. E.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03460.x
Subject(s) - food science , chemistry , sarcomere , texture (cosmology) , chromatography , biology , endocrinology , myocyte , artificial intelligence , computer science , image (mathematics)
Weight changes in stored freeze‐dried meat samples following rehydration indicated a greater H 2 O uptake by enzyme‐treated samples. Although sarcomere length measurements and Instron testing demonstrated that enzyme‐treated samples (at all sampling periods) were significantly more tender and more uniform in texture than the control samples, protein extractability was not changed significantly.