Meat tenderization by proteolytic enzymes after osmotic dehydration

Author:

Gerelt B,Ikeuchi Y,Suzuki A

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Beuk, J. F., Hinsdale, Savich, A. L., Goeser, P. A., & Hogan, J. M. (1959). Method of tendering meat. US patent 2903362.

2. Effects of antemortem injected crude papain in chicken muscle;Brooks;Journal of Food Science,1985

3. Ca2+-specific removal of Z line from rabbit skeletal muscle;Busch;Journal of Cell Biology,1972

4. Determination of serum proteins by means of the biuret reaction;Gornall;Journal of Biological Chemistry,1949

5. A new drying method of biological specimens for scanning electron microscopy;Inoue;Archives of Histology and Cytology,1988

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