Effects of salt, bHA/bHT, and differing phosphate types on quality and sensory characteristics of beef longissimus muscles

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

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

^a UNIVERSITY OF ARKANSAS   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

Beef; Sensory; Shear force

Indexed keywords

BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; PHOSPHATE; SODIUM CHLORIDE; SODIUM DIHYDROGEN PHOSPHATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; DRUG EFFECT; FOOD HANDLING; HEAT; HUMAN; MEAT; METHODOLOGY; PH; SENSATION; SKELETAL MUSCLE; TASTE;

ANIMALS; BUTYLATED HYDROXYANISOLE; BUTYLATED HYDROXYTOLUENE; CATTLE; FOOD HANDLING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PHOSPHATES; SENSATION; SODIUM CHLORIDE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 65549101096     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01119.x     Document Type: Article

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