Browsing Cattlemen's Day, 2000 by Subject "pH"

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Browsing Cattlemen's Day, 2000 by Subject "pH"

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  • Schoenbeck, M.K.; Kropf, Donald H.; Hunt, Melvin C.; Hawthorne, S.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    Beef quadriceps muscles from nine pH groups (5.5 - 6.4 in .1 increments) were ground; mixed with fat (20%); formed into patties whose myoglobin was in either the oxy or deoxy state; and cooked to four endpoint temperatures ...

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