Results 281 to 290 of about 51,277 (323)

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
openaire   +1 more source

Tenderization of meat and meat product

Meat products are considered as one of the most demanding food items from a point of sale perspective and tenderness of meat plays a dominant role in enhancing the meat palatability. The current review describes the meat tenderization mechanism, chemical, physical and conventional protocols to evaluate the extent of meat tenderness and the impact of ...
openaire   +1 more source

Meat tenderness and its evolution during cooking.

2021
International ...
Hocquette, Jean-François, Kondjoyan, Alain   +1 more
openaire   +2 more sources

Tenderness of Meat

Industrial & Engineering Chemistry, 1932
Donald K. Tressler, William T. Murray
openaire   +1 more source

[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

Health effects associated with consumption of unprocessed red meat: a Burden of Proof study

Nature Medicine, 2022
Simon Iain Hay, , Christopher J L Murray
exaly  

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 ...
openaire   +1 more source

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins   +2 more
exaly  

Improved Meat Tenderer

Scientific American, 1875
openaire   +1 more source

Proteinase/transglutaminase meat tenderization

Trends in Food Science & Technology, 1995
H. Sakamoto, M. Kondo, S. Toba
openaire   +1 more source