Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages C072-C077

  Vann, Dustin G ^a   Mireles DeWitt, Christina A ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Acid; Enhancement; Meat; Phosphate; Protein

Indexed keywords

POLYPHOSPHATE; PROTEIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CONSUMER; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PIGMENTATION; POLYPHOSPHATES; PROTEINS; SODIUM CHLORIDE; TASTE;

EID: 33847006210     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00238.x     Document Type: Article

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