Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork
2. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef
3. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef
4. Effects of Postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss
5. PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET
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2. Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy;International Journal of Food Properties;2018-01-01
3. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork;Journal of Texture Studies;2017-01-25
4. Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M. biceps femoris ) and Forequarter (M. pectoralis profundus ) Muscles;Journal of Food Quality;2015-11-03
5. Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles;Korean Journal for Food Science of Animal Resources;2015-10-31
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