Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness

Author:

Wang Juan,Liu Haoming,Wang Haili,Cui Mingxun,Jin Qing,Jin Tie,Cui Fushun,Cui Taihua,Liang Chengyun,Kim Bumsik,Li Guanhao

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference25 articles.

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2. Marsh BB, Carse WA. Meat tenderness and sliding-filament hypothesis. Int. J. Food Sci. Tech. 9: 129–139 (1974)

3. Savell JW, Cross HR. Animal product options in the market place. pp. 345–355. In: The role of fat in the palatability of beef, pork, and lamb. Council NR (ed). National Academy Press, Washington DC, USA (1988)

4. Brooks BA, Kalsing KC, Regenstein JM. Effects of antemortem injected crude papain in chicken muscle. J. Food Sci. 50: 1370–1375 (1985)

5. Kee HJ, Hwang YS, Kim KH, Hog YH. Application fig protease to foods. Korean J. Food Sci. An. 18: 19–26 (1998)

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