Improving the quality of citric acid and calcium chloride marinated culled cow meat

• المؤلفون الرئيسيون: P. Klinhom, J. Klinhom, J. Senapa, S. Methawiwat
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940193129&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44586

The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid,...