A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging-Reference-Cited by-同舟云学术

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A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

Published:2012-08 Issue:3 Volume:10 Page:201-209
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:es
Short-container-title:CyTA - Journal of Food

Author:

Zarasvand Sepideh Alasvand,Kadivar Mahdi,Aminlari Mahmoud,Shekarforoush Shahram S.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2011.631221

Reference69 articles.

1. Solubilized Wheat Protein Isolate: Functional Properties and Potential Food Applications

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1. Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics;Food Chemistry;2023-05

2. Production of ostrich meat pâtés: Design of a food safety management system;Food Science and Technology International;2022-09-09

3. Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum;Livestock Science;2022-04

4. Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak;Journal of Food Processing and Preservation;2021-06-23

5. Carcass and meat quality attributes of Malawi Zebu steers fed Vachellia polyacantha leaves or Adansonia digitata seed as alternative protein sources to Glycine max;South African Journal of Animal Science;2019-05-21

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