Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

Author:

Baublits R.T.,Pohlman F.W.,Brown A.H.,Johnson Z.B.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. AMSA. (1995). Research guidelines for cookery, sensory evaluation and instrumental measurements of fresh meat. American Meat Science Association in Cooperation with the National Livestock and Meat Board, now the National Cattlemen’s Beef Association. Centennial, CO

2. National beef tenderness survey – 1998;Brooks;Journal of Animal Science,2000

3. Elam, A. T., Brooks, J. C., Morgan, J. B., & Ray, F. K. (2002). Trained sensory evaluation of value added beef from the chuck and round. Oklahoma Agriculture Experiment Station Report No. P-993. . Accessed 07.15.04

4. Interactions between phosphates and meat proteins;Hamm,1970

5. Water-binding capacity of meat as affected by phosphates. I. Influence of sodium chloride and phosphates on the water retention of comminuted meat at various pH values;Hellendorn;Food Technology,1962

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