HPTP for meat tenderization

Author:

Sikes Anita

Publisher

Elsevier

Reference91 articles.

1. Technological advancements in meat tenderization—a review;Amin;J. Meat Sci. Technol.,2014

2. Profile of biochemical traits influencing tenderness of muscles from the beef round;Anderson;Meat Sci.,2012

3. Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle;Angsupanich;J. Agric. Food Chem.,1999

4. Functionality of muscle proteins in gelation mechanisms of structured meat-products;Asghar;CRC Crit. Rev. Food Sci. Nutr.,1985

5. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Sci.,2012

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