Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat Tenderizer
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb04596.x/fullpdf
Reference15 articles.
1. The basis of meat texture
2. Meat tenderness: Distribution of molecular species of collagen in bovine muscle
3. THE EFFECTS OF LONG TERM COOKING ON SHEAR FORCE-DEFORMATION CURVES
4. EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS
5. Relationship between development of intramuscular connective tissue and toughness of pork during growth of pigs.
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