Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
1. Guidelines for meat color evaluation;AMSA,1991
2. Sodium lactate/sodium tripolyphosphate combination effects on aerobic plate counts, pH and color of fresh pork longissimus muscle;Banks;Meat Science,1998
3. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics;Baublits;Meat Science,2005
4. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics;Baublits;Meat Science,2005
5. Baublits, R. T., Pohlman, F. W., Brown, A. H., Jr., & Johnson, Z. B. Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Science in press, doi:10.1016/j.meatsci.2005.08.006.
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