Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics.
- March 22, 2017
- Posted by: David
- Category: Agriculture & Livestock
Meat Sci. 2017 Jan;123:211-218. doi: 10.1016/j.meatsci.2016.10.007. Epub 2016 Oct 14. Rigdon M1, Hung YC2, Stelzleni AM3. Abstract Sixty-four pork loins were randomly assigned to one of four treatments to evaluate the use of alkaline electrolyzed reduced water as a replacement for traditional enhancement solutions. Treatments included: alkaline electrolyzed reduced water (EOH; pH≈11.5), EOH plus 2.5%