Effect of pH and salts on tenderness and water -holding capacity of muscle foods
The pH of beef muscle affected water-holding capacity (WHC) and tenderness. When the pH was brought to 4.0 and below by immersion in citric acid or lactic acid or brought to ∼7.0 after base immersion, WHC and tenderness of beef muscle increased. When the pH was brought back to the isoelectric point...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2006
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3215890 |