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METHOD TO IMPROVE THE WATER-HOLDING CAPACITY, COLOR, AND ORGANOLEPTIC PROPERTIES OF BEEF, PORK, AND POULTRY
METHOD TO IMPROVE THE WATER-HOLDING CAPACITY, COLOR, AND ORGANOLEPTIC PROPERTIES OF BEEF, PORK, AND POULTRY
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机译：改善牛肉，猪肉和禽肉的持水能力，颜色和有机脂质性能的方法
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摘要
A method of improving the color, water-holding capacity, and organolepticqualities of beef, pork, lamb, veal, and poultry by injectingor perfusing a solution of sodium bicarbonate into a carcass is disclosed.
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