Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips...

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Detalles Bibliográficos
Autores principales: Garmyn, Andrea, Hardcastle, Nicholas, Bendele, Clay, Polkinghorne, Rod, Miller, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074090/
https://www.ncbi.nlm.nih.gov/pubmed/32054072
http://dx.doi.org/10.3390/foods9020177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074090/
https://www.ncbi.nlm.nih.gov/pubmed/32054072
http://dx.doi.org/10.3390/foods9020177

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