INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2010.00226.x/fullpdf
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3. Organic acids as tenderizers of collagen in restructured beef;ARGANOSA;J. Food Sci.,1989
4. Tenderization of beef by lactic acid injected at different times post mortem;BERGE;Meat Sci.,2001
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