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

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/<i>diaphragm</i>, inside skirt/<i>transversus abdominis</i>, inside round cap/<i>gracilis</i>, bottom sirloin flap/<i>obliquus abdominis i...

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Bibliographic Details
Main Authors: Andrea Garmyn, Nicholas Hardcastle, Clay Bendele, Rod Polkinghorne, Mark Miller
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
beef
consumer
eating quality
enhancement
fajita
muscle
phosphate
sensory testing
sodium bicarbonate
Online Access:https://www.mdpi.com/2304-8158/9/2/177

Internet

https://www.mdpi.com/2304-8158/9/2/177

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