Calcium Chloride Injection and Degree of Doneness Effects on the Sensory Characteristics of Beef Inside Round Roasts

Journal of Animal Science

Volumn 75, Issue 3, 1997, Pages 668-672

  Milligan, S D ^a   Miller, M F ^a   Oats, C N ^a   Ramsey, C B ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Beef; Calcium Chloride; Palatability

Indexed keywords

CALCIUM CHLORIDE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; COOKING; DRUG EFFECT; FOOD HANDLING; INJECTION; MEAT; METHODOLOGY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

ANIMALS; CALCIUM CHLORIDE; CATTLE; COOKERY; FOOD HANDLING; FOOD TECHNOLOGY; INJECTIONS; MEAT; MUSCLE, SKELETAL; TEMPERATURE;

EID: 0031093978     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.753668x     Document Type: Article

References (13)

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