TENDERIZATION OF BEEF - EFFECT OF ENZYME, ENZYME LEVEL, AND COOKING METHOD

被引：19
|
作者：
FOGLE, DR
PLIMPTON, RF
OCKERMAN, HW
JARENBACK, L
PERSSON, T
机构：
[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691
[2] NORDRECO AB,BJUV,SWEDEN
[3] AU DEVIN ROULE SIGNAL,CH-1092 BELMONT LAUSANNE,SWITZERLAND
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb07629.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1113 / 1118
页数：6
相关论文
共 50 条
  • [1] Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef
    Li, C. B.
    Li, J.
    Zhou, G. H.
    Lametsch, R.
    Ertbjerg, P.
    Bruggemann, D. A.
    Huang, H. G.
    Karlsson, A. H.
    Hviid, M.
    Lundstrom, K.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2012, 90 (05) : 1638 - 1649
  • [2] ENZYME-ACTIVITY LEVELS IN BEEF - EFFECT OF POSTMORTEM AGING AND ENDPOINT COOKING TEMPERATURE
    SPANIER, AM
    MCMILLIN, KW
    MILLER, JA
    [J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (02) : 318 - &
  • [3] A METHOD FOR THE RAPID TENDERIZATION OF BEEF CARCASSES
    WILSON, GD
    BROWN, PD
    POHL, C
    WEIR, CE
    CHESBRO, WR
    [J]. FOOD TECHNOLOGY, 1960, 14 (04) : 186 - 189
  • [4] SYNERGETIC EFFECT OF PRESSURE AND ENZYME TREATMENT FOR TENDERIZATION OF SPENT HEN MEAT
    MENDIRATTA, SK
    PANDA, PC
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1995, 32 (01): : 50 - 52
  • [5] Synergetic effect of pressure and enzyme treatment for tenderization of spent hen meat
    Mendiratta, S.K.
    Panda, P.C.
    [J]. Journal of Food Science and Technology, 1995, 32 (01)
  • [6] Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation
    Wang, Yue
    Chen, Xing
    Zhou, Peng
    Fan, Daming
    [J]. FOOD BIOSCIENCE, 2024, 58
  • [7] Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks
    Pietrasik, Z.
    Shand, P. J.
    [J]. MEAT SCIENCE, 2011, 88 (01) : 8 - 13
  • [8] EVALUATION OF SOME IRAQI MEATS .2. EFFECT OF AGING AND ENZYME TENDERIZATION
    ABAS, MF
    ALASWAD, MB
    ELBADAWI, AA
    [J]. FLEISCHWIRTSCHAFT, 1981, 61 (03): : 417 - 419
  • [9] Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle
    Pietrasik, Z.
    Aalhus, J. L.
    Gibson, L. L.
    Shand, P. J.
    [J]. MEAT SCIENCE, 2010, 84 (03) : 512 - 517
  • [10] EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEF
    HUANG, WH
    GREENE, BE
    [J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (04) : 1201 - &
12345