Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments

Published:2019-02-07 Issue:4 Volume:12 Page:681-693
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Ma Yuan,Yuan Yiping,Bi Xiufang^ORCID,Zhang Li,Xing Yage,Che Zhenming

Funder

Key Project of Sichuan Provincial Department of Education

Industrial Cluster Cooperative Innovation Project of Chengdu Science and Technology Bureau

Sichuan Agricultural Science and Technology Achievement Conversion Project

Xihua University Graduate Student Innovation Fund

The Fund of Application of Infrastructure Project of Science and Technology Department of Sichuan Province

Chengdu Science and Technology Bureau

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-2245-3.pdf

Reference49 articles.

1. Abdel-Naeem, H. H. S., & Mohamed, H. M. H. (2016). Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Science, 118, 52–60.

2. Alahakoon, A. U., Oey, I., Bremer, P., & Silcock, P. (2018). Optimisation of sous vide processing parameters for pulsed electric fields treated beef briskets. Food and Bioprocess Technology, 11(11), 2055–2066. https://doi.org/10.1007/s11947-018-2155-9 .

3. Ashie, I. N. A., Sorensen, T. L., & Nielsen, P. M. (2010). Effects of papain and a microbial enzyme on meat proteins and beef tenderness. Journal of Food Science, 67(6), 2138–2142.

4. Bai, W. L., Yin, R. H., Zhao, S. J., Li, C., Ma, Z. J., Yin, R. L., Luo, G. B., & Zhao, Z. H. (2010). A PCR assay for sex determination of yak (Bos grunniens) meat by amplification of the male-specific SRY gene. Food Control, 21(5), 726–731. https://doi.org/10.1016/j.foodcont.2009.10.016 .

5. Bajovic, B., Bolumar, T., & Heinz, V. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Science, 92(3), 280–289. https://doi.org/10.1016/j.meatsci.2012.04.024 .

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of ultrasound-assisted marination on spent hen meats: Microstructure, textural and technological properties;Food Bioscience;2024-10

2. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat;Processes;2024-08-21

3. Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya;Journal of the Science of Food and Agriculture;2024-07-30

4. Valorization applications of pineapple and papaya byproducts in food industry;Comprehensive Reviews in Food Science and Food Safety;2024-05

5. Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic;Journal of Food and Nutrition Sciences;2024-04-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3