Potassium carbonate improves fresh pork quality characteristics

Author:

LeMaster Michelle N.,Chauhan Surinder S.,Wick Macdonald P.,Clark Daniel L.,England Eric M.

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Principles of meat science;Aberle, Forrest, Gerrard, & Mills,2001

2. Marination to improve functional properties and safety of poultry meat;Alvarado;The Journal of Applied Poultry Research,2007

3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;American Meat Science Association,2015

4. Sodium lactate/sodium Tripolyphosphate combination effects on aerobic plate counts, pH and color of fresh pork longissimus muscle;Banks;Meat Science,1998

5. Postmortem changes in muscles. The Structure and Function of Muscle;Bendall,1973

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