Influence of high isostatic pressure and papain treatment on the quality of beef meat
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957950601088869
Reference10 articles.
1. PRE-RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT
2. Influence of high pressure on the color and microbial quality of beef meat
3. Dransfield, E. and Etherington, D. 1981.Enzymes and Food Processing, Edited by: Birch, G. G., Blakebrough, N. and Parker, K. J. 177–194. London: Applied Science Publishers.
4. RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
5. MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE
Cited by 25 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. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects;Foods;2023-03-21
2. Novel edible starch films incorporating papain for meat tenderization;Food Packaging and Shelf Life;2022-03
3. Combination effect of papaya extract and high pressure processing on Salmonella inactivation on raw chicken breast meat and meat quality assessment;Food Control;2022-03
4. Cooking and novel postmortem treatments to improve meat texture and tenderness;New Aspects of Meat Quality;2022
5. Meat tenderization mechanism and the impact of plant exogenous proteases: A review;Arabian Journal of Chemistry;2021-02
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