Impact of Spices and Wine-Based Marinades on Tenderness, Fragmentation of Myofibrillar Proteins and Color Stability in Bovine B iceps Femoris Muscle-Reference-Cited by-同舟云学术

Impact of Spices and Wine-Based Marinades on Tenderness, Fragmentation of Myofibrillar Proteins and Color Stability in Bovine B iceps Femoris Muscle

Published:2015-08-27 Issue:6 Volume:46 Page:455-466
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Istrati Daniela¹,Simion Ciuciu Ana-Maria¹,Vizireanu Camelia¹,Ionescu Aurelia¹,Carballo Javier²

Affiliation:

1. Food Science, Food Engineering, Food Biotechnology Department; Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; 111 Domneasca Street Galati 800008 Romania

2. Área de Tecnologia de los Alimentos; Facultad de Ciencias de Ourense; Universidad de Vigo; Ourense Spain

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12144/fullpdf

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3. Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano marjoram;Amarowicz;Eur. J. Lipid Sci. Technol.,2009

4. Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colour;Bekhit;J. Anim. Sci.,2005

5. Tenderization of beef by lactic acid injected at different times post mortem;Berge;Meat Sci.,2001

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