Using of calcium ions to improve the culinary tenderness of beef
2000
Ostoja, H. | Korzeniowski, W. | Cierach, M. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Technologii i Chemii Miesa)
To intensify the process of making tender the beef, the procedures of pickling as well as calcium chloride and calcium lactate injections were applied. Hydration, physical parameters, colour and tenderness of beef were determined. Both, pickling procedure nad injections decreased mechanical resistance of beef to cutting, thus its tenderness was improved. At the same time the colour brightness increased at enduring hydratation properties of meat tissue
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