Autor:	Bahman Ghavimi, R.W. Rogers, T.G. Althen
Rok vydání:	1987
Předmět:	Shear (sheet metal) Binding ability Materials science Yield (engineering) Food science Food Science
Zdroj:	Journal of Food Science. 52:543-544
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.1987.tb06670.x
Popis:	The effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling-ability or Allo-Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P
Databáze:	OpenAIRE
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