Tenderness indicators in salted and dried meat: a review
Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there...
Main Authors: | Yuri Montenegro Ishihara, Marta Suely Madruga |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade Estadual de Londrina
2014-02-01
|
Series: | Semina: Ciências Agrárias |
Subjects: | |
Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/14315 |
Similar Items
-
Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef
by: Marta Madruga, et al.
Published: (2013-08-01) -
Meat tenderization mechanism and the impact of plant exogenous proteases: A review
by: G.D.M.P. Madhusankha, et al.
Published: (2021-02-01) -
Efficiency of plant proteases bromelain and papain on turkey meat tenderness
by: Doneva M., et al.
Published: (2015-01-01) -
Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations
by: Mohammadreza Rostamani, et al.
Published: (2021-09-01) -
Tendering in Assignment of the Administrative Contract: A Comparison of Egyptian Tender Law and Saudi Government Tenders and Procurement Law
by: Awad Ali Alanzi
Published: (2021-07-01)