Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
Parsons, A N
Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. [electronic resource] - Journal of food science - S84-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/j.1750-3841.2010.01903.x doi
Ammonium Hydroxide
Animals
Cattle
Chemical Phenomena
Cooking
Diet, Sodium-Restricted
Flavoring Agents--analysis
Food Handling--economics
Food Packaging
Food Preferences
Humans
Hydrogen-Ion Concentration
Hydroxides--chemistry
Meat--analysis
Mechanical Phenomena
Refrigeration
Salts--chemistry
Sensation
Shear Strength
Taste
Time Factors
United States
Water--analysis
Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes. [electronic resource] - Journal of food science - S84-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1750-3841
10.1111/j.1750-3841.2010.01903.x doi
Ammonium Hydroxide
Animals
Cattle
Chemical Phenomena
Cooking
Diet, Sodium-Restricted
Flavoring Agents--analysis
Food Handling--economics
Food Packaging
Food Preferences
Humans
Hydrogen-Ion Concentration
Hydroxides--chemistry
Meat--analysis
Mechanical Phenomena
Refrigeration
Salts--chemistry
Sensation
Shear Strength
Taste
Time Factors
United States
Water--analysis