Improvement of Low Quality Meat Utilizing Functional Ingredients
Alternative methods to reduce the variation caused by pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) conditions in meat tissues need to be examined. The objective of this dissertation was to determine if functional ingredients, like hydrocolloids and bicarbonates, improved the quality...
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| Format: | Others |
| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-140 |