MEAT AND MEAT—PRODUCTS
189
3. BALLANTYNE R. M., BRYNKO C., DUCKER A. J. & SMITHŒS W. R. (1958). Dehydrated cooked meat
products. Food Technology, 12, 398—402.
_
_
,
_
,
,
.
_
4. BIRD K. (1965). Palatability offreeze-dried meats. Food Technology 19 (5), 55—57.
5. CHI‘PAULT J. R. & HAWKINS .Ï
.
M. (1965). Oxidation changes a”ecting oder and avour offreeze-dried
meats, Technical Report FD-ll. Contract NO. DA l9-129-QM—1994. Cleanghouse FSTI. Washington).
6. COLE L. I
.
N. (1962). The e'ect of storage at elevated temperature on some proteins offreezedried beef.
I. Food Science 27 (2), 139-143.
.
»
‘
,
'
.,
7. CONNELL !. J. (1962). The eects of freeze—drying and subsequent storage on the proteins of esh foods.
In Freeze-Drying of Foods (Fisher, F. R., ed.), 50-58. Nat. Acad. of Sciences ,-. Nat. Res. Council (Washington, D. C.).
,
,
.
,
,
,
8. EL—GHARBAWI & DUGAN L.
(1965). Stability of nitrogenous compounds and lipids during storage
offreeze-dried raw beef. J. Food Science 30 (5), 817—822.
.
;
9. HANSON S. W. F. (1961). The Accelerated Freeze—Drying (AFD) Method of Food Preservation. Her
Majesty’s Stationery Ofce (London).
10. KUPRIANOFE ]. (1964). Fundamental and practical aspects of the freezing of foodstu”s. In Researches
and Development in Freeze—Drying. (Rey, Louis, ed.) 497—517, Hermann (Paris).
'
11. MCLAREN B. A. (1965). Private communication.
.
12. MILLER W. O. & MAY K. N. (1965). Tenderness of chicken as affected by rate offreezing, storage time and
temperature and 'eeze-dl'ying. Food Technology, 19 (7), 1171-1174.
13. OETJEN G. W., EHLERS H., HACKENBERG U., MOLL J
.
& NEUMANN K. H. (1962). Temperature measure—
ments and control of freeze—drying processes. In Freeze—Drying of Foods (Fisher, F. R., ed.) 25—42. Nat.
Acad. of Sciences.
,
14. PARTMANN W. & NEMITZ G. (1963). Alteratz‘ons in proteins in freeze-dried muscle tissue. Z. Lebensmitt.,
Untersuch., 120, 190-192.
15. PENNY I. F., VOYLE C. A. & LAWRŒ R. A. (1963). A comparison of'eeze—dried beef muscles of high or
low ultimate pH. ]
.
Sci. Fd. Agric., 14, 535-543.
,
16. PENNY 1. F., VOYLE C. A. & LAWRI‘E R. A. (1964). A comparison offreeze-dried park muscles of high
or low ultimate pH. .Î. Sci. Fd. Agric.,15, 559-565.
'
,
'
17. St.me H. (1962). The role of moisture in deterioraüve reactions of dehydrated foods. In Freeze—Dzying
of Foods (Fisher, F. R. ed.), 58—74. Nat. Acad. of Sciences - Nat. Res. Council (Washington, D. C.).
18. SELTZER E. (1961). Importance of selection and processing methadfor successful 'eeze-dryüzg of chicken.
Food Technology, 15, 18-22.
19. SHAPP .Î
.
G. (1953). Dehydrated meat D. S. I. R. Food Investigation Special Report No. _57, H. M. S. 0.
London).
"
20.
SMITHŒS W. R. & BLAKLEY T. S. (1959). Design of’eeze-drying equipment for the dehydration affoodstuffs. Food Technology, 13, 610-614.
21. SOSEBEE M. E., MAY K. N. & POWERS .Ï_. J
.
(1964). The e”ects of enzyme addition on the quality offreezedehydrated chicken meat. Food Technology, 18 (4), 551—554.
22. TAPPEL A. L. (1956). Eeeze—dried meat, II. The mechanism of oxidative deterioration of freeze—dried
beef. Food Research, 21, 195—206.
.
.
23. TAPPEL A. L., CONROY A., EMERSON M. R., REGŒR L. W. & STEWART G. F. (1955). Fr‘eeze—Dried Meat. [.
Preparation and properties. Food Technology, 9, 401—4Q5.
,
24. THOMPSON ]. S., FOX .l. B., Jr. & LANDMANNW. A. (1962). The e”ect of water and temperature on the
deterioration offreeze—dried beef during storage. FOod Technology, 16 (9), 131-136.
25. TUOMY J. M. (1965). Development of delzydrated meat and sh salads for military use. Food Technology,
19 (6), 936—940.
'
»
.
"
26. TUOMY J. M. & FELDER .Î. (1964). Efect ofprocessing temperatures
and cooking methods on the quality
ofeeze-dried cookedpork. Food Techhology,_18,
’
_
27
,
TUOMY J, M., LECHNIR R. I. & lVÏIL‘LERT. (1962). E"ect of dehydration variables on the quality of freeze—
dried cooked slicèd hee QMFCIAF Report No. 14—62. Quartermaster Food and Container Institute
for
the Armed Forces“: (Chicago).
,
_
_
zg_ TUOMY J_ M,, LECHNIR,‘Raj J. & MILLER T. (1963). E”ect ofpre—delæydration variables on the quahty of
freeze-dried cooked slicea‘ beef. QMFCIAF Report
NO. 27—61. (Quartermaster Food and Contamer
Institute for the Armed…F0ÿcçs (ŒÏCŒQ);;,
_
_
_
_
_
29. WANG H., Aukätà E
D. M. & KRAYBI_LL
H. R. (1954). A histologzcal
and hzstoche—
‘
mical study ofbeefdehydïîÿ
IV. Characteristics of muscle tissue dehydrated by freeze-drymg techmques. .
Food Research, 19,
“'
<
'
"
189
3. BALLANTYNE R. M., BRYNKO C., DUCKER A. J. & SMITHŒS W. R. (1958). Dehydrated cooked meat
products. Food Technology, 12, 398—402.
_
_
,
_
,
,
.
_
4. BIRD K. (1965). Palatability offreeze-dried meats. Food Technology 19 (5), 55—57.
5. CHI‘PAULT J. R. & HAWKINS .Ï
.
M. (1965). Oxidation changes a”ecting oder and avour offreeze-dried
meats, Technical Report FD-ll. Contract NO. DA l9-129-QM—1994. Cleanghouse FSTI. Washington).
6. COLE L. I
.
N. (1962). The e'ect of storage at elevated temperature on some proteins offreezedried beef.
I. Food Science 27 (2), 139-143.
.
»
‘
,
'
.,
7. CONNELL !. J. (1962). The eects of freeze—drying and subsequent storage on the proteins of esh foods.
In Freeze-Drying of Foods (Fisher, F. R., ed.), 50-58. Nat. Acad. of Sciences ,-. Nat. Res. Council (Washington, D. C.).
,
,
.
,
,
,
8. EL—GHARBAWI & DUGAN L.
(1965). Stability of nitrogenous compounds and lipids during storage
offreeze-dried raw beef. J. Food Science 30 (5), 817—822.
.
;
9. HANSON S. W. F. (1961). The Accelerated Freeze—Drying (AFD) Method of Food Preservation. Her
Majesty’s Stationery Ofce (London).
10. KUPRIANOFE ]. (1964). Fundamental and practical aspects of the freezing of foodstu”s. In Researches
and Development in Freeze—Drying. (Rey, Louis, ed.) 497—517, Hermann (Paris).
'
11. MCLAREN B. A. (1965). Private communication.
.
12. MILLER W. O. & MAY K. N. (1965). Tenderness of chicken as affected by rate offreezing, storage time and
temperature and 'eeze-dl'ying. Food Technology, 19 (7), 1171-1174.
13. OETJEN G. W., EHLERS H., HACKENBERG U., MOLL J
.
& NEUMANN K. H. (1962). Temperature measure—
ments and control of freeze—drying processes. In Freeze—Drying of Foods (Fisher, F. R., ed.) 25—42. Nat.
Acad. of Sciences.
,
14. PARTMANN W. & NEMITZ G. (1963). Alteratz‘ons in proteins in freeze-dried muscle tissue. Z. Lebensmitt.,
Untersuch., 120, 190-192.
15. PENNY I. F., VOYLE C. A. & LAWRŒ R. A. (1963). A comparison of'eeze—dried beef muscles of high or
low ultimate pH. ]
.
Sci. Fd. Agric., 14, 535-543.
,
16. PENNY 1. F., VOYLE C. A. & LAWRI‘E R. A. (1964). A comparison offreeze-dried park muscles of high
or low ultimate pH. .Î. Sci. Fd. Agric.,15, 559-565.
'
,
'
17. St.me H. (1962). The role of moisture in deterioraüve reactions of dehydrated foods. In Freeze—Dzying
of Foods (Fisher, F. R. ed.), 58—74. Nat. Acad. of Sciences - Nat. Res. Council (Washington, D. C.).
18. SELTZER E. (1961). Importance of selection and processing methadfor successful 'eeze-dryüzg of chicken.
Food Technology, 15, 18-22.
19. SHAPP .Î
.
G. (1953). Dehydrated meat D. S. I. R. Food Investigation Special Report No. _57, H. M. S. 0.
London).
"
20.
SMITHŒS W. R. & BLAKLEY T. S. (1959). Design of’eeze-drying equipment for the dehydration affoodstuffs. Food Technology, 13, 610-614.
21. SOSEBEE M. E., MAY K. N. & POWERS .Ï_. J
.
(1964). The e”ects of enzyme addition on the quality offreezedehydrated chicken meat. Food Technology, 18 (4), 551—554.
22. TAPPEL A. L. (1956). Eeeze—dried meat, II. The mechanism of oxidative deterioration of freeze—dried
beef. Food Research, 21, 195—206.
.
.
23. TAPPEL A. L., CONROY A., EMERSON M. R., REGŒR L. W. & STEWART G. F. (1955). Fr‘eeze—Dried Meat. [.
Preparation and properties. Food Technology, 9, 401—4Q5.
,
24. THOMPSON ]. S., FOX .l. B., Jr. & LANDMANNW. A. (1962). The e”ect of water and temperature on the
deterioration offreeze—dried beef during storage. FOod Technology, 16 (9), 131-136.
25. TUOMY J. M. (1965). Development of delzydrated meat and sh salads for military use. Food Technology,
19 (6), 936—940.
'
»
.
"
26. TUOMY J. M. & FELDER .Î. (1964). Efect ofprocessing temperatures
and cooking methods on the quality
ofeeze-dried cookedpork. Food Techhology,_18,
’
_
27
,
TUOMY J, M., LECHNIR R. I. & lVÏIL‘LERT. (1962). E"ect of dehydration variables on the quality of freeze—
dried cooked slicèd hee QMFCIAF Report No. 14—62. Quartermaster Food and Container Institute
for
the Armed Forces“: (Chicago).
,
_
_
zg_ TUOMY J_ M,, LECHNIR,‘Raj J. & MILLER T. (1963). E”ect ofpre—delæydration variables on the quahty of
freeze-dried cooked slicea‘ beef. QMFCIAF Report
NO. 27—61. (Quartermaster Food and Contamer
Institute for the Armed…F0ÿcçs (ŒÏCŒQ);;,
_
_
_
_
_
29. WANG H., Aukätà E
D. M. & KRAYBI_LL
H. R. (1954). A histologzcal
and hzstoche—
‘
mical study ofbeefdehydïîÿ
IV. Characteristics of muscle tissue dehydrated by freeze-drymg techmques. .
Food Research, 19,
“'
<
'
"