Austin Lowder

Austin Lowder is a graduate student at the Food and Agricultural Products Center at Oklahoma State University, and can be reached at Austin.Lowder@oregonstate.edu.

Meat Science Review: Managing sodium levels in beef injection brines

Austin Lowder Christina A. Mireles DeWitt, Ph.D.

July 11, 2013

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Injection technology allows marinade ingredients — most commonly salt (sodium chloride) and sodium phosphates (SP) — to be dispersed within whole-muscle cuts of meat immediately and evenly.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Austin Lowder

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Meat Science Review: Managing sodium levels in beef injection brines

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