Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

Published 2015 View Full Article

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Title
Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure
Authors
Keywords
Beef, Marinating, Brining, Lipid oxidation, Protein changes, Microstructure
Journal
MEAT SCIENCE
Volume 110, Issue -, Pages 24-31
Publisher
Elsevier BV
Online
2015-07-11
DOI
10.1016/j.meatsci.2015.07.004

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