A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

Meat Science

Volumn 84, Issue 3, 2010, Pages 529-537

  Crow, B A ^a   Dikeman, M E ^a   Hollis, L C ^a   Phebus, R A ^a   Ray, A N ^a   Houser, T A ^a   Grobbel, J P ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Beef; Calcium lactate; Needle free injection; Needle injection; Phosphate

Indexed keywords

CALCIUM DERIVATIVE; CALCIUM LACTATE; LACTIC ACID DERIVATIVE; PHOSPHATE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CATTLE; COLOR; COMPARATIVE STUDY; CONNECTIVE TISSUE; COOKING; DRUG EFFECT; FOOD PRESERVATION; HUMAN; INJECTION; MEAT; METHODOLOGY; MICROBIOLOGY; MUSCLE FIBRIL; NEEDLE; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CALCIUM COMPOUNDS; CATTLE; COLOR; CONNECTIVE TISSUE; COOKERY; FOOD PRESERVATION; HUMANS; INJECTIONS; LACTATES; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; NEEDLES; PHOSPHATES; SODIUM CHLORIDE; TASTE; WATER;

EID: 73449145599     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.008     Document Type: Article

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