Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics.
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DOI: 10.1016/j.meatsci.2016.10.007
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),… read more here.
Keywords: enhancement solutions; electrolyzed reduced; effects water; reduced water ... See more keywords