Functional Properties and Utilization of High pH Beef
Two Texas fed beef and cow/bull packing plants were surveyed for high pH beef carcasses as well as the evaluation of functional properties of high pH beef in whole muscle beef jerky, frankfurters, and snack stick production. An estimated 42% of cow carcasses were of 6.0 muscle pH or greater as well...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7185 |