Results 111 to 120 of about 12,251 (159)

Meat Tenderizer and Stings

Pediatrics, 1982
In a recent letter1 a reader commented on the therapeutic application of a meat tenderizer solution in hymenoptera envenomization. May I inject a note of skepticism. Since time immemorial the natives of the Polynesian Islands have used the papaya leaf to treat the injuries produced by the jellyfish. Even today when scuba divers meet they
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Love meat tender

New Scientist, 2021
Tasty and tender meat takes good marinades.
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Biophysical aspects of meat tenderness

Meat Science, 1996
Biophysical aspects of meat tenderness is reviewed, where the meat structural origin of variation in meat tenderness is tried to be elucidated. Processes, such as rigor development and ageing, known to influence the properties of the structural components, is covered, and variables that influence those processes, such as chilling, electrical ...
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Resolution of a Phytobezoar with Aldoph's Meat Tenderizer

Pharmacotherapy: The Journal of Human Pharmacology and Drug Therapy, 2007
A 58‐year‐old man went to his physician with complaints of midepigastric pain, flatulence, belching, and shortness of breath. During a physical examination, the patient was in no acute distress. The patient underwent an ultrasound examination, which revealed cholelithiasis, a laparoscopic cholecystectomy, which revealed chronic gallbladder disease, and
Erica L, Baker, William L, Baker, David J, Cloney   +2 more
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Tenderness in meat and meat alternatives: Structural and processing fundamentals

Comprehensive Reviews in Food Science and Food Safety
Abstract The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant‐based meats to increase consumer ...
Hexiang Xie, Lutz Grossmann
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Application of Shockwaves for Meat Tenderization

2016
In this chapter, a brief introduction to the interventions for enhancing meat tenderness is presented. Then the use of shockwave technology as a method to tenderize meat is reviewed. The fundamentals of shockwave generation, as well as the development of shockwave equipment for meat tenderization since 1990, are described.
Bolumar, Tomas, Töpfl, Stefan
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Postmortem Mechanisms of Meat Tenderization

1999
The conversion of muscle to meat is a complex process resulting in a set of conditions in postmortem muscle that are vastly different from those in living tissue. Efforts designed to understand the mechanism of postmortem meat tenderization must first define the postmortem biology of muscle tissue.
Elisabeth Huff-Lonergan, Steven M. Lonergan   +1 more
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Tenderization Of Meat And Meat Products: A Detailed Review

2014
Tenderization 103 6.4.3 Enzymatic Methods (Plant Enzyme) of Meat Tenderization 104 6.5 The Physico-Chemical Determinants of Meat Tenderness 106 6.5.1 Collagen Content and their Solubility 106 6.5.2 Muscle Fiber Diameter 107 6.5.3 Sarcomere Length 107 6.5.4 Myofibrillar Fragmentation Index 108 6.5.5 Shear Force Value 108 6.5 6 ...
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RECENT DEVELOPMENT IN MEAT TENDERIZATION

Indian Journal of Veterinary and Animal Sciences Research
Meat tenderization is the disruption of meat structure, breaking the collagen subsequently resulting in good palatability and acceptance by consumer. Tenderization could be achieved by the traditional method of ripening for a long period in controlled temperature with due precautions to prevent meat spoilage.
null Subhash Kumar Verma, null Keshab Das, null Anil Patyal, null Sonali Prusty, null Priyal Tiwari   +4 more
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Meat Tenderness in the Avian Species

World's Poultry Science Journal, 1967
(1967). Meat Tenderness in the Avian Species. World's Poultry Science Journal: Vol. 23, No. 1, pp. 6-19.
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