Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue-Reference-Cited by-同舟云学术

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Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

Published:2009-05-22 Issue:9 Volume:89 Page:1607-1614
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Christensen Mette,Tørngren Mari Ann,Gunvig Annemarie,Rozlosnik Noemi,Lametsch René,Karlsson Anders H,Ertbjerg Per

Funder

Directorate for Food, Fisheries and Agri Business

Danish Meat Research Institute

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3633/fullpdf

Reference32 articles.

1. Influence of high isostatic pressure and papain treatment on the quality of beef meat;Schenková;High Pressure Res,2007

2. Specific degradation of myosin in meat by bromelain;Kim;Food Chem,1991

3. Meat tenderization by proteolytic enzymes after osmotic dehydration;Gerelt;Meat Sci,2000

4. Effects of papain and a microbial enzyme on meat proteins and beef tenderness;Ashie;J Food Sci,2002

5. Anionic proteinase from Actinidia chinensis;McDowall;Eur J Biochem,1970

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