Crow, B.A.; Dikeman, M.E.; Hollis, L.C.; Phebus, R.A.; Ray, A.N.; Houser, T.A.; Grobbel, J.P.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010)
Meat tenderness is the most important palatability attribute affecting consumers’
overall eating experience. Injection enhancement and blade tenderization have long
been used to improve this important trait. Injection ...