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Abstract: Select beef loin pairs (n= 10) were injected (10% pump) with brine containing either 4.5% sodium‐based phosphates, (CON), or 1% ammonium hydroxide treatment (AHT). Both brines also contained 3.6% NaCl and 1% Rosemary Herbalox. Steaks cut from loins were high oxygen (80% O2/20% CO2) modified atmosphere packaged, stored 4 d at 4 °C in the dark to simulate transportation, and then placed in...
Abstract: The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium‐based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O2/20% CO2) MAP, stored 4...
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