Evaluation of pre-rigor proteases injections on cooked beef volatiles at 1 day and 21 days post-mortem
The fact that tenderness plays a major role in consumer acceptance of meat has been known for many years. After appearance and tenderness, flavour is another important component influencing meat palatability. Although proteases are widely used in the meat industry to tenderize meat, they can also co...
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| Format: | Others |
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Auckland University of Technology,
2011-11-15T19:30:41Z.
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| Online Access: | Get fulltext |