Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.tb08927.x/fullpdf
Reference32 articles.
1. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics;Baublits;Meat Sci,2005a
2. Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics;Baublits;Meat Sci,2005b
3. Changes in color of beef m. longissimus dorsi muscle during ageing;Boakye;Meat Sci,1996
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