triphosphoric acid has been researched along with brine in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Cerruto-Noya, CA; DeWitt, CA; VanOverbeke, DL | 1 |
| Xiong, YL; Zhao, J | 1 |
2 other study(ies) available for triphosphoric acid and brine
| Article | Year |
|---|---|
Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines.
Topics: Ammonium Hydroxide; Animals; Cattle; Colony Count, Microbial; Flavoring Agents; Food Handling; Humans; Hydrogen-Ion Concentration; Hydroxides; Lipid Peroxidation; Meat; Pigmentation; Polyphosphates; Quality Control; Quaternary Ammonium Compounds; Salts; Sensation; Shear Strength | 2009 |
Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution.
Topics: Animals; Calcium; Color; Diphosphates; Food Handling; Hydrogen-Ion Concentration; Meat Products; Muscle Proteins; Myofibrils; Myoglobin; Nitrites; Phosphates; Polyphosphates; Salts; Solubility; Solutions; Swine; Water; Water Quality | 2012 |