Goll, S.J.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1988)
Low fat, restructured beef roasts were made from muscles that were conventionally or hot-boned. Differing combinations of salt, phosphate, and glucose were added. Then roasts were cooked to 145 ̊F or 200 ̊F. Roasts from ...