Functional properties of bicarbonates on physicochemical attributes of ground beef

Reducing salt: A challenge for the meat industry

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Agriculture, Food Science, Sustainable Agriculture +12

Consumer thresholds for establishing the value of beef tenderness.

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Agriculture, Animal Sciences, Food Science +17

Functional ingredients for poultry meat products

Massimiliano Petracci, Maurizio Bianchi, Samer Mudalal et al. · Trends in Food Science & Technology · 2013 · 235 citations

Agriculture, Food Science, Poultry Science +14

Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Eero Puolanne, Marita Ruusunen, Jukka Vainionpää · Meat Science · 2001 · 185 citations

Agriculture, Food Science, Food Chemistry +10

Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

P.R. Sheard, A. Tali · Meat Science · 2004 · 132 citations

Agriculture, Animal Sciences, Food Science +14