Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics-Reference-Cited by-同舟云学术

Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics

Published:2005-10 Issue:2 Volume:71 Page:264-276
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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2. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions;Andersen;Meat Science,1990

3. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics;Baublits;Meat Science,2005

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

5. National beef tenderness survey-1998;Brooks;Journal of Animal Science,2000

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