Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
Author:
Affiliation:
1. Teagasc Food Research Centre; Ashtown Dublin Ireland
2. Teagasc Food Research Centre; Moorepark Fermoy Cork Ireland
3. Food Packaging Group, School of Food and Nutritional Sciences; University College Cork; Cork Ireland
Funder
FIRM programme (Irish Department of Agriculture, Food and the Marine)
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12305/fullpdf
Reference28 articles.
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2. Exogenous proteases for meat tenderization;Bekhit;Critical Reviews in Food Science and Nutrition,2014
3. The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers;Botinestean;LWT - Food Science and Technology,2016
4. Texture profile analysis;Bourne;Food Technology,1978
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