Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display

Meat Science

Volumn 63, Issue 4, 2003, Pages 501-508

  Jensen, J M ^a   Robbins, K L ^a   Ryan, K J ^b   Homco Ryan, C ^a   McKeith, F K ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b University of Illinois ^*

Author keywords

Enhancement; Pork; Shelf life; Sodium or potassium lactate

Indexed keywords

PORK CHOPS;

ACETIC ACID; DISCOLORATION; PHOSPHATES; SALTS; SENSORY PERCEPTION;

MEATS;

EID: 0037208066     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00111-0     Document Type: Article

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