Effect of lactic and citric acid on low-value beef used for emulsion-type meat products

LWT

Volumn 34, Issue 6, 2001, Pages 374-379

  Desmond, E M ^a   Troy, D J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Citric acid; Emulsion; Lactic acid; Meat products value added; Tenderisation

Indexed keywords

EID: 0034745766     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0772     Document Type: Article

References (25)

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8. Tenderisation of beef: Effect of enzyme, enzyme level and cooking method
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20. Connective tissue
21. Analysis of variance I: The one-way classification
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