Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle

Meat Science

Volumn 82, Issue 1, 2009, Pages 113-118

  Ke, Shuming ^a   Huang, Yan ^a   Decker, Eric A ^a   Hultin, Herbert O ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beef muscle; Citric acid; Lipid oxidation; Microstructure; pH; Tenderness; Warmed over flavor; Water holding capacity

Indexed keywords

EID: 60249086546     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.12.010     Document Type: Article

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