Goll, S.J.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-22)
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 ...