Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef |
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| Authors: | Z. Pietrasik H. WangJ.A.M. Janz |
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| Affiliation: | Food Processing Development Centre, Alberta Agriculture and Rural Development, Leduc, AB, Canada T9E 7C5 |
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| Abstract: | The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. |
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| Keywords: | Beef Eating quality Colour Omega-3 Sensory characteristics, TBARS |
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