Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle-Reference-Cited by-同舟云学术

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Published:2010-03 Issue:3 Volume:84 Page:512-517
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pietrasik Z.,Aalhus J.L.,Gibson L.L.,Shand P.J.

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation;Aalhus;Canadian Journal of Animal Science,2000

2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

3. Effects of papain and microbial enzyme on meat proteins and beef tenderness;Ashie;Journal of Food Science,2002

4. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef;Baublits;Meat Science,2006

5. Beef Information Centre (2002). Beef consumer satisfaction benchmark study. [12.10.07].

Cited by 33 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. Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review;Food Biotechnology;2023-04-03

2. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects;Foods;2023-03-21

3. Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat;Foods;2022-04-04

4. Advances in the understanding and measurement of meat texture;New Aspects of Meat Quality;2022

5. Pulsed Electric Fields Application in Meat Processing;Pulsed Electric Fields Technology for the Food Industry;2022