Effect of marination with proteolytic enzymes on quality of beef muscle

Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

Volumn 13, Issue 1, 2012, Pages 81-89

  Istrati, Daniela ^a   Vizireanu, Camelia ^a   Dima, Felicia ^a   Dinicǎ, Rodica ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Beef tenderization; Injection; Marination; Proteolytic enzymes; Rigidity index

Indexed keywords

ANTIOXIDANT ACTIVITIES; BEEF TENDERNESS; BIOCHEMICAL CHARACTERISTICS; BROMELAIN; COOKING YIELD; ENZYMATIC ACTIVITIES; FRUIT PULPS; HETEROCYCLIC AMINES; MARINATION; MEAT TENDERNESS; NATURAL SOURCES; PROCESSING TECHNOLOGIES; PROTEOLYTIC ACTIVITIES; PROTEOLYTIC ENZYME; RIGIDITY INDEX; SUBSTRATE PROTEINS; WATER HOLDING CAPACITY;

ENZYME ACTIVITY; FRUITS; HEAT TREATMENT; INJECTION (OIL WELLS); ORGANIC COMPOUNDS; RIGIDITY; THERMAL PROCESSING (FOODS);

MEATS;

EID: 84864780416     PISSN: 1582540X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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