Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef

Meat Science

Volumn 88, Issue 1, 2011, Pages 122-127

  Pojedinec, S L ^a   Slider, S D ^b   Kenney, P B ^b   Head, M K ^b   Jittinandana, S ^c   Henning, W R ^d  

^a West Virginia University ^*  (United States)

^b WEST VIRGINIA UNIVERSITY   (United States)

^c MAHIDOL UNIVERSITY   (Thailand)

^d UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

Dicationic salts; Low fat; Low salt; Maturity; Restructured beef

Indexed keywords

DICATIONIC SALTS; LOW-FAT; LOW-SALT; MATURITY; RESTRUCTURED BEEF;

CALCIUM CHLORIDE; HARDNESS; MEATS; SODIUM CHLORIDE; SOLUBILITY;

MUSCLE;

ACTIN; CALCIUM CHLORIDE; CHLORIDE; COLLAGEN; FAT; INORGANIC SALT; MANGANESE CHLORIDE; MANGANESE DERIVATIVE; MYOSIN; POLYPHOSPHATE; TRIPHOSPHORIC ACID;

ANIMAL; ARTICLE; CATTLE; COOKING; FOOD HANDLING; MEAT; METABOLISM; MUSCLE; PH;

ACTINS; ANIMALS; CALCIUM CHLORIDE; CATTLE; CHLORIDES; COLLAGEN; COOKING; FATS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MANGANESE COMPOUNDS; MEAT; MUSCLES; MYOSINS; POLYPHOSPHATES; SALTS;

EID: 79151470495     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.012     Document Type: Article

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