Effect of Lactic and Citric Acid on Low-value Beef used for Emulsion-type Meat Products
作者： E.M. Desmond , D.J. Troy
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摘要: Abstract Meat products manufactured from low-value cuts may be unacceptably tough because of the high connective tissue content meats used in their manufacture. The effects shin beef treated with lactic acid at two concentrations (0.5 mol/L and 0.05 mol/L) citric (0.05 on cook loss, colour, textural sensory characteristics frankfurters were investigated. results compared to controls containing beef. Results indicate that acids had little or no effect loss low apparent tenderising comparison control However, a significant tenderness (P
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