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- W2149676871 abstract "The effects of various chloride salts (NaCl, MgCl2, KCl or 65% NaCl + 35% KCl) in combination with mechanically separated beef (MSB at 0, 10 or 20%) on the quality of restructured steaks formulated from bullock chucks were determined. As level of MSB increased, objectionable connective tissue, flavor desirability and overall palatability decreased and off-flavors increased. The development of oxidative rancidity during frozen storage was not affected by MSB level and MSB had little effect on textural traits. NaCl and NaCl + KCl treated steaks received superior flavor and overall palatability ratings over steaks containing MgCl2 or KCl. Oxidative rancidity developed faster in steaks containing NaCl than the other salt types. Partial replacement (35%) of NaCl with KCl resulted in restructured steaks with sensory properties equal to and storage life superior to steaks with NaCl alone." @default.
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- W2149676871 date "1990-03-01" @default.
- W2149676871 modified "2023-09-27" @default.
- W2149676871 title "Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks" @default.
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- W2149676871 doi "https://doi.org/10.1111/j.1365-2621.1990.tb06758.x" @default.
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