Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes-Reference-Cited by-同舟云学术

Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes

Published:2022-10 Issue:11 Volume:57 Page:7116-7124
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Cheng Chengpeng¹^ORCID,He Zhifei¹²³,Su Chang¹^ORCID,Wu Han¹^ORCID,Li Hongjun¹²³

Affiliation:

1. College of Food Science Southwest University No.2 Tiansheng Road, Beibei District 400715 Chongqing China

2. Chongqing Engineering Research Center of Regional Food No.2 Tiansheng Road, Beibei District 400715 Chongqing China

3. Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing No.2 Tiansheng Road, Beibei District Chongqing 400715 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16051

Reference39 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness

3. Exogenous Proteases for Meat Tenderization

4. Tenderization of beef by lactic acid injected at different times post mortem

5. Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective;Bhat Z.F.;Comprehensive Reviews in Food Science & Food Safety,2018

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