Effects of enhancement procedures on whole and re-formed beef forequarter muscles

Chemical and Sensory Properties of Thirteen Major Beef Muscles

F. K. MC KEITH, D. L. DE VOL, Robert Miles et al. · Journal of Food Science · 1985 · 199 citations

Muscle Function, Education, Meat Quality +19

Consumer attitudes towards beef and acceptability of enhanced beef

Kristen Robbins, J. Jensen, Kevin J. Ryan et al. · Meat Science · 2003 · 155 citations

Food Marketing, Management, Consumer Research +9

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

D. J. Vote, W. J. Platter, J. D. Tatum et al. · Journal of Animal Science · 2000 · 135 citations

Sodium Chloride, Food Analysis, Education +16

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

P.R. Sheard, G.R. Nute, R.I. Richardson et al. · Meat Science · 1999 · 112 citations

Food Chemistry, Animal Nutrition, Food Biophysics +3

Sodium Lactate Effect on Sensory Characteristics, Cooked Meat Color and Chemical Composition

L. S. PAPADOPOULOS, R. K. Miller, Larry J. Ringer et al. · Journal of Food Science · 1991 · 110 citations

Nutrition, Shelf Life, Chemical Composition +16