Parsons, A N <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01903.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Ammonium Hydroxide<br/>Animals<br/>Cattle<br/>Chemical Phenomena<br/>Cooking<br/>Diet, Sodium-Restricted<br/>Flavoring Agents--analysis<br/>Food Handling--economics<br/>Food Packaging<br/>Food Preferences<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Hydroxides--chemistry<br/>Meat--analysis<br/>Mechanical Phenomena<br/>Refrigeration<br/>Salts--chemistry<br/>Sensation<br/>Shear Strength<br/>Taste<br/>Time Factors<br/>United States<br/>Water--analysis