Open AccessThe Optimization of the Concentrations of Sodium Lactate (Nal), Sodium Erythorbate (Nae), and Sodium Bicarbonate (Nab) Applied to Beef Trimmings for Ground Beef Production
Author(s) -
Chun-Ta Wu,
J. Valenta,
E. Hamilton,
K. Modrow,
W. N. Osburn
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0051
Subject(s) - chemistry , thiobarbituric acid , sodium bicarbonate , food science , mathematics , biochemistry , oxidative stress , lipid peroxidation