This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins were...
These studies focused on maximizing the nutrition and safety of raw whole
muscle beef while minimizing quality and shelf-life alteration. The first study used
response surface methodology to predict fluid loss from injected beef strip loins and
steaks as influenced by levels of salt and sodium phosphates (SP) in the...