Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate-Reference-Cited by-同舟云学术

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

Published:2009-03 Issue:3 Volume:81 Page:523-532
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pietrasik Z.,Janz J.A.M.

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef;Baublits;Meat Science,2006

5. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull;Boles;Meat Science,1996

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