Compressed Freeze-Dried Meat Balls and Pork Sausage Links

机译：压缩冻干肉丸和猪肉香肠链接

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Compressed bars have been developed from freeze-dried meat balls and pork sausage links which show promise for use in operational rations. Compression ratios are 1: 3.7 for the meat balls and 1: 4.5 for the pork sausage links. Rehydration time is about two minutes in hot water. (Author)

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Fitzmaurice, W. J.; Helmer, R. L.; Tuomy, J. M.;
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年度 1969
页码 p.1-13
总页数 13
原文格式 PDF
正文语种 eng
中图分类
关键词
Meat ; Dehydrated foods ; Military rations ; Processing ; Army research;

机译：肉类;脱水食品;军事口粮;加工;陆军研究;

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机译：联合分子生物学和微生物检测致病猪肉，肉类生产猪肉和生香肠的肉类
2. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage [J] . Namrye Lee, Han Sub Kwak, Jae-young Joo, Journal of food quality . 2018,第3期

机译：用鸡肉或鸭肉部分代替猪肉对香肠的质地，风味和消费者接受度的影响
3. Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations [J] . Alvarez Carlos, Drummond Liana, Mullen Anne Maria LWT-Food Science & Technology . 2018,第期

机译：蛋白质从肉类共同产品中回收，作为爱尔兰早餐香肠配方中的猪肉替代品
4. Effects of kimchi powder on quality characteristics of frankfurter sausages prepared with irradiated pork meat [C] . Kim H.W., Choi J.H, Choi Y.S., ICoMST 2011;International conference of meat science and technology . 2012

机译：泡菜粉对辐照猪肉制成的法兰克福香肠品质特性的影响
5. Functionality of reduced-fat Chinese sausage made from pale, soft, and exudative pork containing various non-meat additives. [D] . Huang, Chi-Yang. 1995

机译：由含有各种非肉类添加剂的淡色，柔软和渗出性猪肉制成的减脂中国香肠的功能。
6. The isolation of salmonellas from British pork sausages and sausage meat. [O] . D. Roberts, K. Boag, M. L. Hall, 1975

机译：将沙门氏菌与英国猪肉香肠和香肠肉分离。
7. The isolation of salmonellas from British pork sausages and sausage meat. [O] . Roberts, D., Boag, K., Hall, M. L., 1975

机译：将沙门氏菌与英国猪肉香肠和香肠肉分离。

Compressed Freeze-Dried Meat Balls and Pork Sausage Links

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