Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process
Author:
Funder
University of Foggia
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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3. Papain, a plant enzyme of biological importance: A review;Amri;American Journal of Biochemistry and Biotechnology,2012
4. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment;Barekat;Innovative Food Science & Emerging Technologies,2017
5. Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef longissimus lumborum;Barekat;Journal of Food Science and Technology,2019
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1. Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies;Heliyon;2024-06
2. Papain assisted preparation of chitosan: Feasibility study for candidate in-house reference material and antibacterial agent;Food and Humanity;2024-05
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