Works matching DE "BEEF tenderization"
Results: 5
Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases.
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- Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 2, p. 1
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- Article
Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.
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- Journal of Animal Science, 2013, v. 91, n. 2, p. 1024, doi. 10.2527/jas.2012-5514
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- Article
National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.
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- Journal of Animal Science, 2013, v. 91, n. 2, p. 1005, doi. 10.2527/jas.2012-5785
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- Article
Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications.
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- Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 580, doi. 10.1007/s11947-014-1426-3
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- Article
Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 3, p. 1275, doi. 10.1002/jsfa.9301
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- Article