Results 231 to 240 of about 17,486 (266)

A Review on Meat Tenderization and Recent Technological Advancements in Meat Tenderization

International Journal of Livestock Research, 2017
Sabahu Noor, Nair Radhakrishnan
openaire   +1 more source

Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat

Meat Science, 2022
Wei Jia, Zhenbao Zhu, Haizhen Mo
exaly  

Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork

Food Research International, 2023
Yishun Yao, Jingyang Yu, Heping Cui
exaly  

[Effect of enzymatic meat tenderizers].

Die Nahrung, 1976
Tenderizing preparations which are applied intramuscularly or via the blood vessels spread throughout the endomysium and the perimysium and produce there their effects (especially on the collagenous portion of the connective tissue) during cooking in certain ranges of temperature.
B, Gassmann, H, Przybilski, L, Zahn
openaire   +1 more source

Cooking Tenderization of Meat

2017
.
openaire   +1 more source

Tenderness of meat, poultry and fish

1994
Variability in the quality of meat has long been a concern of the consumer and recent surveys have shown that consumers have difficulty in selecting beef because they are unsure of the quality, particularly its texture (Dransfield, 1985), which is of primary concern in the beef industry (Morgan et al., 1991).
openaire   +1 more source

Ways of Influencing Tenderness in Meat

Royal Society of Health Journal, 1966
openaire   +2 more sources

Meat tenderness and muscle growth: is there any relationship?

Meat Science, 2002
Mohammad Koohmaraie, Steven D Shackelford, Tommy L Wheeler   +2 more
exaly  

HPTP for meat tenderization

2023
openaire   +1 more source

The tenderness of fresh meat

2006
openaire   +2 more sources