✦ LIBER ✦

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

✍ Scribed by R.T. Baublits; F.W. Pohlman; A.H. Brown Jr.; E.J. Yancey; Z.B. Johnson

Book ID: 116736712
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 151 KB
Volume: 72
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2005.09.023

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of enhancement with differing ph

Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics

✍ R.T. Baublits; F.W. Pohlman; A.H. Brown Jr.; Z.B. Johnson 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 527 KB

Solution Enhancement and Post-enhancemen

Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

✍ R. Ty Baublits; Fred W. Pohlman; A. Hayden Brown Jr.; Ed J. Yancey; Zelpha B. Jo 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

Effects of sodium chloride, phosphate ty

Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics

✍ R.T. Baublits; F.W. Pohlman; A.H. Brown Jr.; Z.B. Johnson 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 158 KB

Effect of whey protein concentrate and s

Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina

✍ G. Grigioni; L. Langman; N. Szerman; M. Irurueta; S.R. Vaudagna 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 304 KB

The impact of lactic acid concentration

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

✍ J.T. Sawyer; J.K. Apple; Z.B. Johnson 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 287 KB

Influence of freezing and thawing on the

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

✍ Z. Pietrasik; J.A.M. Janz 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 218 KB