Mechanical tenderisation of pork meat: Protein and water release due to tissue damage

Journal of the Science of Food and Agriculture

Volumn 73, Issue 2, 1997, Pages 179-185

  Tyszkiewicz, Irena ^a   Kłossowska, Barbara M ^a   Wieczorek, Urszula ^b   Jakubiec Puka, Anna ^b  

^a Instytut Przemysłu Miesnego i Tłuszczowego Warsaw   (Poland)

^b NENCKI INSTITUTE OF EXPERIMENTAL BIOLOGY   (Poland)

Author keywords

expressible fluids; mechanical tenderisation; pork meat; protein availability

Indexed keywords

EID: 0030942397     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199702)73:2<179::aid-jsfa699>3.0.co;2-%23     Document Type: Article

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