Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef

• Main Authors: S. L. Pojedinec, S. D. Slider, P. B. Kenney, M. K. Head, S. Jittinandana, W. R. Henning
• Other Authors: West Virginia University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/11323
• Institution: Mahidol University

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...