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In Experiment 1, beef strip loins (n=15) were halved and assigned to needle (N) or needle-free (NF) injection enhancement with a phosphate plus salt solution (PS) to determine effects on color, water-binding, and palatability. Pump yields tended (P=0.08) to be higher for NF injection. Needle-injected steaks were darker (P<0.05) on day 1 only. The NF treatment had greater instrumental tenderness...
Our objective was to determine the effects of needle-free (NF) versus needle injection (N) enhancement on microbial translocation of generic Escherichia coli in beef strip loins. Fifteen longissimus muscles (LM) were obtained and halved. Surfaces were inoculated with generic E. coli at a level of 10 6 CFU/cm 2 (three replications of five strip loins). LM halves were injection-enhanced...
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