Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring

Meat Science

Volumn 55, Issue 4, 2000, Pages 397-401

  Scanga, J A ^a   Delmore Jr , R J ^a   Ames, R P ^a   Belk, K E ^a   Tatum, J D ^a   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Beef; Calcium chloride; Marination; Phosphate; Tenderness

Indexed keywords

EID: 0034392315     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00168-0     Document Type: Article

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