Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.

M R McGee; K L Henry; J Brooks; F K Ray; J B Morgan

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.

M R McGee, K L Henry, J Brooks, F K Ray, J B Morgan

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	273-7
Journal	Default journal
State	Published - Jul 1 2003

Cite this

@article{3f79136b304748c0921a47a7a5ac6451,

title = "Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.",

author = "McGee, {M R} and Henry, {K L} and J Brooks and Ray, {F K} and Morgan, {J B}",

year = "2003",

month = jul,

day = "1",

language = "English",

pages = "273--7",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}

TY - JOUR

T1 - Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.

AU - McGee, M R

AU - Henry, K L

AU - Brooks, J

AU - Ray, F K

AU - Morgan, J B

PY - 2003/7/1

Y1 - 2003/7/1

M3 - Article

SN - 0309-1740

SP - 273

EP - 277

JO - Default journal

JF - Default journal

ER -

Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.

Fingerprint

Cite this