Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct.

This study was conducted using response surface methodology to predict fluid loss from injected beef strip steaks as influenced by levels of salt and sodium phosphates (SP) in the injection brine. Also, a beef-based dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.

Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins.

A dehydrated beef protein (DBP) was evaluated as a replacement for the phosphate added to beef injection brines. U.S.