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Showing 1 to 1 of 1 for “"Citric acid enhancement"”.
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Effects of Enhancement Solution pH on Fresh and Cooked Color of Dark-Cutting Beef
… strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. Dark cutting and normal pH strip loin were injected to 111% of raw product weight with pH 3.5, 4.0, 4.5, or 5.0 solutions by mixing citric acid in either 0.05% …