Browsing by Author "Groenlund, Kelsey"
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Cooked turkey roasts have different processing characteristics then cooked beef roasts
Groenlund, Kelsey; Boles, Jane Ann; Swan, Janis E. (Deutscher Fachverlag, 2007)Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate. Meat muscle characteristics (pH and protein solubility) ...
Co-authors for Kelsey Groenlund
Kelsey Groenlund has 2 co-authors in Research Commons.