Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts

Meat Science

Volumn 64, Issue 3, 2003, Pages 273-277

  McGee, M R ^a   Henry, K L ^b   Brooks, J C ^b   Ray, F K ^b   Morgan, J B ^b  

^a Cryovac   (United States)

^b OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Beef; Consumer panel; Cooking loss; Injection; Marinade injection; Tenderness

Indexed keywords

MARINADE INJECTIONS;

LIPIDS; OXIDATION; SENSORY PERCEPTION; SODIUM COMPOUNDS;

MEATS;

EID: 0037218311     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00189-4     Document Type: Article

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