Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics
- 1 March 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 72 (3), 404-414
- https://doi.org/10.1016/j.meatsci.2005.08.006
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristicsMeat Science, 2005
- Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristicsMeat Science, 2005
- Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extractMeat Science, 2004
- Variation in palatability and biochemical traits within and among eleven beef muscles1234Journal of Animal Science, 2004
- Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traitsMeat Science, 2003
- ENHANCEMENT EFFECTS ON SENSORY AND RETAIL DISPLAY CHARACTERISTICS OF BEEF ROUNDSJournal of Muscle Foods, 2002
- Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoringMeat Science, 2000
- Injection of water and polyphosphate into pork to improve juiciness and tenderness after cookingMeat Science, 1999
- Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat EmulsionsJournal of Food Science, 1985
- EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLEJournal of Food Science, 1973