Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Meat Science

Volumn 65, Issue 4, 2003, Pages 1211-1222

  Sindelar, Jeffery J ^a   Prochaska, Fred ^b   Britt, Jason ^b   Smith, Gordon L ^b   Miller, Rhonda K ^c   Templeman, Robert ^a   Osburn, Wesley N ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b Sara Lee Foods   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Marination; Sensory evaluation; Sow loins

Indexed keywords

FOOD PROCESSING; FRUIT JUICES; MEATS; TISSUE;

MUSCLE FIBER TENDERNESS;

SODIUM COMPOUNDS;

EID: 0041382478     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00027-5     Document Type: Article

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