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| | UNL Beef Cattle Reports |
 | | Effects of marination with (1) calcium chloride, (2) sodium chloride, (3) sodium phosphate, (4) sodium citrate, (5) iodoacetate, (6) oxamic acid, (7) sodium acetate and (8) glucose on pH and shear force in pre-rigor loin eye muscle. |
 | | Effects of marination with (1) calcium chloride, (2) sodium chloride, (3) soduim fluoride, (4) oxamic acid, (5) sodium citrate, (6) iodacetate, (7) sodium acetate and (8) glucose on pH and shear force in pre-rigor flank muscle. |
 | | Although meat marinated with sodium chloride, sodium citrate and sodium fluoride were more tender than the control (8.2, 15.8 and 9.3 pounds versus 17.9 pounds, respectively) they made beef darker. |
| ianrpubs.unl.edu /beef/report/mp71-29.htm (1372 words) |
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