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

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,...

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Bibliographic Details
Main Authors: P. Klinhom, J. Klinhom, J. Senapa, S. Methawiwat
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84940193129&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54031
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Institution: Chiang Mai University