Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks

Measurement of appearance

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Measurement Theory, Engineering, Measurement +19

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking

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Lipid Analysis, Nutrition, Cooked Pork Chops +16

National Beef Tenderness Survey-1998.

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Nutrition, Agricultural Economics, Consumer Research +22

Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

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Sodium Chloride, Food Analysis, Education +16

Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

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Food Chemistry, Animal Nutrition, Food Biophysics +3