E F E C T OF THAWING RATE ON DISTRIBUTION OF AN INJECTED SALT AND PHOSPHATE BRINE IN BEEF

The problem of striping in injected meat products has been noted in the literature repeatedly over the decades. It was seen first in cured products and was solved using post-injection tumbling. Today, striping is a problem in moisture en-hanced meats such as beef and pork. These products are injected at low levels (108-1 12%) and generally do not undergo a tumbling treatment because the product is marketed raw and must still appear desirable in the retail case. There hav