Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits

Semitendinosus and longissimus muscles from USDA Select carcasses were used to investigate the effects of staged injection of calcium lactate followed by phosphate and salt (PS) on water-binding ability and palatability traits. Calcium lactate (0.2 M) and PS (8.4% and 4.2%, respectively) were sequen...

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Bibliographic Details

Published in:	Meat science 2003-11, Vol.65 (3), p.967-972
Main Authors:	Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L., Johnson, D.E.
Format:	Article
Language:	English
Subjects:	Beef Biological and medical sciences Calcium lactate Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Meat and meat product industries Palatability Phosphate Water-binding ability
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