Role of muscle endopeptidases and their inhibitors in meat tenderness

By Sentandreu M.A.   Coulis G.   Ouali A.  

Trends in Food Science and Technology, Vol. 13, Iss. 12, 2002-12 ,pp. : 400-421

Elsevier

Access to resources Recommend Favorite

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat

By Reagan James O.   Acuff Gary R.   Buege Dennis R.   Buyck Marietta J.   Dickson James S.   Kastner Curtis L.   Marsden James L.   Morgan J. Brad   Nickelson Ranzell   Smith Gary C.   Sofos John N.  

Journal of Food Protection, Vol. 59, Iss. 7, 1996-07 ,pp. : 751-756

International Association for Food Protection

Access to resources Recommend Favorite

Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer

By Wang Rongrong   Peng Zengqi   Hui Teng   Wang Fulong   Yao Yao   Zhang Yawei   Zhou Guanghong  

CyTA - Journal of Food, Vol. 11, Iss. 1, 2013-02 ,pp. : 50-59

Taylor & Francis Ltd

Access to resources Recommend Favorite

Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven

By Breslin T. J.   Tenorio-Bernal M. I.   Marks B. P.   Booren A. M.   Ryser E. T.   Hall N. O.  

Journal of Food Protection, Vol. 77, Iss. 11, 2014-11 ,pp. : 1897-1903

International Association for Food Protection

Access to resources Recommend Favorite

Muscle Foods: Meat, Poultry and Seafood Technology - edited by Donald M. Kinsman, Anthony W. Kotula and Burdette C. Breidenstein, Chapman & Hall, 1994. £55.00 (xiv + 573 pages) ISBN 0 412 98641 8

By Rogers R.W.  

Trends in Food Science and Technology, Vol. 6, Iss. 3, 1995-03 ,pp. : 100-100

Elsevier

Access to resources Recommend Favorite