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Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef

Author:
Bernthal, P.H., Booren, A.M., Gray, J.I.
Source:
Meat science 1991 v.29 no.1 pp. 69-82
ISSN:
0309-1740
Subject:
ground beef, sodium chloride, water holding capacity, sodium pyrophosphate, postmortem changes, absorbance, pH
Agid:
1585632