Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend

South African Journal of Animal Science

Volumn 42, Issue 4, 2012, Pages 317-340

  Hoffman, L C ^a   Vermaak, A ^a   Muller, N ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Alkaline infusion; Beef colour; Instrumental tenderness; Mineral composition; pH; Proximate composition; Water binding capacity

Indexed keywords

EID: 84873734445     PISSN: 03751589     EISSN: None     Source Type: Journal    
DOI: 10.4314/sajas.v42i4.1     Document Type: Article

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