G. R. Schmidt

BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT-BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM

CRUDE MYOSIN FRACTIONS AS MEAT BINDERS

MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM

GEL STRUCTURE OF NONMEAT PROTEINS AS RELATED TO THEIR ABILITY TO BIND MEAT PIECES

EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMS

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE