Benjamin J. McFarlane

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Two studies were conducted to evaluate the effects of blast chilling of carcasses and injection with calcium chloride (CaCl2) at 24 h postmortem on Warner-Bratzler shear values (WBS) and moisture losses of pork longissimus muscles (LM). In a preliminary study, Exp. 1 was conducted to determine whether the injection procedure using 100% water had an(More)
The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (P > 0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0 °C prior to enhancement, resulted in less (P ≤(More)
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