Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks

Meat Science

Volumn 74, Issue 2, 2006, Pages 319-326

  Knock, R C ^a   Seyfert, M ^a   Hunt, M C ^a   Dikeman, M E ^a   Mancini, R A ^a   Unruh, J A ^a   Higgins, J J ^a   Monderen, R A ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b PURAC America Inc   (United States)

Author keywords

Enhanced beef; Gloss; Potassium lactate; Sensory attributes; Sodium acetate

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 33746353675     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.028     Document Type: Article

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