Results 261 to 270 of about 51,277 (323)

Acute appendicitis caused by <i>Taenia saginata</i>: A case report. [PDF]

IDCases
Yang W, Yan Y, Liao H, Li Y.
europepmc   +1 more source

Antimicrobial Effect of Clove Against Foodborne Pathogens in Ground Buffalo Meat During Refrigerated Storage. [PDF]

Foods
Saadeldeen RM, Zakaria AI, Imre M, Imre K, Abd-Elghany SM, Sallam KI.   +5 more
europepmc   +1 more source

Impact of Dietary Supplementation of Probiotics on Cecal Microbial Ecology, Immune Response, and Meat Quality of Muscovy Ducks. [PDF]

Microorganisms
Mohammed A, Negm E, Amarin N, Sayed S, Soliman A, Askar H, Yusuf S, Rayan AA.   +7 more
europepmc   +1 more source

The Effect of Borage Seed Oil (<i>Borago officinalis</i> L.) and Matcha Tea Powder (<i>Camellia sinensis</i> L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage. [PDF]

Foods
Latoch A, Libera J, Öncül N, Metli M.
europepmc   +1 more source

Impact of Ultrasonic Time and Marinating Temperature on the Physicochemical Properties of Guinea Pig Meat (<i>Cavia porcellus</i>). [PDF]

Foods
Arteaga-Cabrera E, Escobar-Escobar L, Osorio-Mora O, Gómez-Salazar JA.   +3 more
europepmc   +1 more source

Meat tenderness (Revised 1992)

, 1992
Richard J. Epley
openalex   +1 more source

Some of the next articles are maybe not open access.

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Meat Tenderizer and Bee Stings

Pediatrics, 1984
To the Editor.— We recently came across Lanier's letter, "Meat Tenderizer and Stings,"1 and we were interested in his comments about potential lack of efficacy of meat tenderizer products to treat Hymenoptera stings. Each year the Connecticut Poison Center receives approximately 300 calls related to insect stings and bites, and we have ...
A A, Cardoni, P, Rosenberg, W, Agostinucci   +2 more
openaire   +3 more sources

Love meat tender

New Scientist, 2021
Tasty and tender meat takes good marinades.
openaire   +1 more source

Exogenous Proteases for Meat Tenderization

Critical Reviews in Food Science and Nutrition, 2014
The use of exogenous proteases to improve meat tenderness has attracted much interest recently, with a view to consistent production of tender meat and added value to lower grade meat cuts. This review discusses the sources, characteristics, and use of exogenous proteases in meat tenderization to highlight the specificity of the proteases toward meat ...
Alaa A, Bekhit, David L, Hopkins, Geert, Geesink, Adnan A, Bekhit, Philip, Franks   +4 more
openaire   +2 more sources

Studies in Meat Tenderness.

Journal of Food Science, 1968
SUMMARY— The tenderness of lamb loin is affected greatly by the time‐temperature pattern imposed on the dressed carcazs during the onset of rigor mortis. Very significant toughness develops in the longissimus dorsi muscles of carcasses exposed to low temperatures within about 16 hr of slaughter. This “processing
B. B. MARSH, PAMELA R. WOODHAMS, N. G. LEET   +2 more
openaire   +2 more sources