Meat tenderization by calcium chloride after osmotic dehydration
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Immunohistochemical evidence of the extracellular location of calcium-activated neutral protease (CANP) in rabbit skeletal muscle, lung and aorta;Adachi;Archive of Histology and Cytology,1990
2. Connective tissue in meat and meat products;Bailey,1989
3. Effect of postmortem time of calcium chloride injection on beef tenderness and drip, cooking, and total loss;Boleman;Meat Science,1995
4. Ca2+-specific removal of Z line from rabbit skeletal muscle;Busch;Journal of Cell Biology,1972
5. Post-mortem change in goose (Anser anser) breast muscles as affected by calcium chloride marination;Chou;Journal of Science and Food Agriculture,1995
Cited by 27 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. Microscopic methods to study meat and meat product quality;Food systems;2024-07-16
2. Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend;European Food Research and Technology;2023-03-31
3. Effects of altitude on meat quality difference and its relationship with HIF ‐1α during postmortem maturation of beef;Journal of Food Biochemistry;2022-10-26
4. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls;Foods;2022-10-13
5. Texture methods for evaluating meat and meat analogue structures: A review;Food Control;2021-09
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