Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound-Reference-Cited by-同舟云学术

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

Published:2022-04-27 Issue:6 Volume:87 Page:2364-2376
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lima Juliana L.¹,Bezerra Taliana K. A.¹^ORCID,Carvalho Leila M.²,Galvão Mércia S.²,Lucena Lorena¹,Rocha Thayse C.¹,Estevez Mario³^ORCID,Madruga Marta S.¹^ORCID

Affiliation:

1. Post‐Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre Federal University of Paraiba João Pessoa Brazil

2. Department of Food Engineering, Technology Centre Federal University of Paraiba João Pessoa Brazil

3. Institute of Meat and Meat Products (IPROCAR) TECAL Research Group, University of Extremadura Cáceres Spain

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16149

Reference46 articles.

1. Ultrasound and meat quality: A review

2. AOAC(2000).W.Horwitz(Ed.).Official methods of analysis. Gaithersburg: Association of Official Analytical Chemists.

3. Plant and bacterial proteases: A key towards improving meat tenderization, a mini review

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