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dc.citation.epage49en_US
dc.citation.spage47en_US
dc.contributor.authorGoll, S.J.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-12-01T22:20:05Z
dc.date.available2010-12-01T22:20:05Z
dc.date.issued2010-12-01
dc.date.published1987en_US
dc.description.abstractThe dried weight of the material washed from meat surfaces by distilled water closely paralleled the binding strength between meat particles as measured by tensile strength testing. Sponges added to meat pieces during mixing were a poor estimation of protein extraction and binding strength.en_US
dc.description.conferenceCattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987en_US
dc.identifier.urihttp://hdl.handle.net/2097/6726
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1987en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 87-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514en_US
dc.subjectBeefen_US
dc.subjectMeat bindingen_US
dc.subjectRestructured beef productsen_US
dc.titleMeasurement of the binding properties of meat used in restructured beef productsen_US
dc.typeConference paperen_US

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