Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits

Meat Science

Volumn 55, Issue 3, 2000, Pages 285-290

  Medynski A ^a   Pospiech, E ^a,b   Kniat, R ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Instytut Przemysłu Miesnego i Tłuszczowego Warsaw   (Poland)

Author keywords

Beef; Lactic acid; Pork; Salt; Texture; Water holding capacity

Indexed keywords

EID: 0034394090     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00153-9     Document Type: Article

References (20)

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