Influence of CaCl2 and NaCl injections on the texture and flavour of beef

International Journal of Food Science and Technology

Volumn 31, Issue 4, 1996, Pages 333-343

  Rousset Akrim, Sylvie ^a   Got, Florence ^a   Bayle, Marie Christine ^a   Culioli, Joseph ^a  

^a CEMAGREF   (France)

Author keywords

Ageing; Calcium and sodium treatments; Drip loss; Myofibrillar resistance; Off flavour; Sensory quality

Indexed keywords

ANIMALIA;

EID: 0030505177     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1996.00345.x     Document Type: Article

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