Art

J-GLOBAL ID：200902249581659113   Reference number：04A0616752

Tenderer Chicken Breasts Vacuum-Cooked at 75°C

75°Cで真空調理した鶏ささ身はやわらかい

Author (3)： NISHIMURA K (Doshisha Women’s Coll. of Liberal Arts, Kyoto, JPN) ,  MIYAMOTO Y (Doshisha Women’s Coll. of Liberal Arts, Kyoto, JPN) ,  HIGASA T (Kyoto Univ., Kyoto, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 55  Issue： 8  Page： 605-615  Publication year： Aug. 15, 2004 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *chicken meat ,...
Semi thesaurus term： ささ身

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JST classification (1)： Raw meat quality and treatments  (FJ12032O)

Reference (42)：

• BAILEY, A. J. The Chemistry of Intramolecular Collagen. Recent Advances in the Chemistry of Meat. 1984, 22-40
• BARRETT, A. H. Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels. J. Food Sci. 1998, 63, 84-87
• BERTOLA, N. C. Heat Treatment Effect on Texture Changes and Thermal Denaturation of Proteins in Beef Muscle. J. Food Process. Preserv. 1994, 18, 31-46
• BRAMBLETT, V. D. Qualities of Beef as Affected by Cooking at Very Low Temperatures for Long Periods of Time. Food Technol. 1959, 13, 707-710
• CONNELL, J. J. Studies on the Proteins of Fish Skeletal Muscle. Biochem. J. 1960, 75, 530-538

Terms in the title (3)： 真空調理 ,  鶏 ,  ささ身