Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective-Reference-Cited by-同舟云学术

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Published:2018-05-15 Issue:4 Volume:17 Page:841-859
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Bhat Zuhaib F.¹^ORCID,Morton James D.¹^ORCID,Mason Susan L.¹^ORCID,Bekhit Alaa El-Din A.²^ORCID

Affiliation:

1. Dept. of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ.; Lincoln 7647 Christchurch New Zealand

2. Dept. of Food Sciences; Univ. of Otago; P.O. Box 56 Dunedin 9054 New Zealand

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12356/fullpdf

Reference277 articles.

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2. Improving the physicochemical and sensory characteristics of camel meat burger patties using ginger extract and papain;Abdel-Naeem;Meat Science,2016

3. Efficacy of carcass electrical stimulation in meat quality enhancement: A review;Adeyemi;Asian-Australasian Journal of Animal Sciences,2014

4. Ahmet , B. 2014 Effect of bromelain on duck breast meat tenderization https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=2931&context=all_theses

5. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groups;Ahnstrom;Meat Science,2012

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