Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.

@article{Baublits2006ImpactOM,
  title={Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef.},
  author={R. T. Baublits and Fred W. Pohlman and Angela Humphrey Brown and Emily Yancey and Zelpha B. Johnson},
  journal={Meat science},
  year={2006},
  volume={72 4},
  pages={704-12}
}
Beef biceps femoris (n=10; muscle sections, n=20; BF), infraspinatus (n=10; muscle sections, n=20; IS), and longissimus (n=10; muscle sections, n=20; LM) muscles were utilized to evaluate the effect of enhancement with phosphate and varying levels of sodium chloride in beef muscles differing in composition and palatability. Muscles were untreated or solution enhanced to 112% of raw product weight with sodium tripolyphosphate at 0.4% of product weight (STPP), or STPP and sodium chloride (NaCl… CONTINUE READING

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