Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef
Preblending A- and C-maturity muscles with MgCl 2 and/or CaCl 2 was investigated in low-fat, low-sodium restructured beef. Products were formulated to contain: 1) 80% chunks, preblended 12h with 0.05% MgCl 2 , 0.05% CaCl 2 , or a combination of each (0.1%) and 0.4% sodium tripolyphosphate (STPP) and...
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/11323 |
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| Institution: | Mahidol University |