Comparison of Plant-origin Proteases and Ginger Extract on Quality Properties of Beef Rump Steaks
Author:
Affiliation:
1. College of Food Science and Engineering, Jilin University
2. College of Biological Agriculture and Engineering, Jilin University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/25/4/25_529/_pdf
Reference40 articles.
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3. Aminlari, M., Shekarforoush, S. S., Gheisari, H. R., and Golestan L. (2010). Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. J. Food Sci., 74, 221-226.
4. Arshad, M. S., Kwon, J., Imran, M., Sohaib, M., Aslam, A., Nawaz, I., Amjad, Z., Khan, U., and Javed, M. (2016). Plant and bacterial proteases: A key towards improving meat tenderization, a mini review. Cogent Food Agricul., 2.
5. Barekat, S. and Soltanizadeh, N. (2016). Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. Innov. Food Sci. Emerg., 39, 223-229.
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