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Trained And Consumer Evaluations Of Five Different Beef Muscles With Or Without Ph Enhancement Using Ammonium Hydroxide, Tim Nath
The Journal of Undergraduate Research
Research was conducted in two phases: first to determine optimal pump percentage for each of five pH-enhanced beef muscles and then to determine the effect of pH enhancement on consumer acceptability of beef steaks. Phase I was a 5 x 4 factorial design with five muscles: longissimus lumborum (LL), gluteus medius (GM), triceps brachii (TB), biceps femoris (BF), and psoas major (PM) and four pump percentages: 0, 10, 20, and 30% to determine optimum pump percentage for each muscle using an 8- member trained sensory panel. Phase II was a 5 x 2 factorial design with the same five muscles ...