Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

Meat Science

Volumn 81, Issue 3, 2009, Pages 523-532

  Pietrasik, Z ^a   Janz, J A M ^a  

^a ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Beef; Consumer acceptability; Freezing; Hydration; Marination; Moisture enhancement; Thawing

Indexed keywords

EID: 57049131500     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.10.006     Document Type: Article

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