METHOD TO IMPROVE THE WATER-HOLDING CAPACITY, COLOR, AND ORGANOLEPTIC PROPERTIES OF BEEF, PORK, AND POULTRY
摘要
<p>A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.</p>
