Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics

Meat Science

Volumn 71, Issue 2, 2005, Pages 264-276

  Baublits, R T ^a   Pohlman, F W ^a   Brown Jr , A H ^a   Johnson, Z B ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Beef; Enhancement; Instrumental color; Myoglobin; Phosphate; Sodium chloride

Indexed keywords

EID: 22944471727     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.03.015     Document Type: Article

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