Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility.
- Published in:
- Journal of Animal Science, 1994, v. 72, n. 5, p. 1209, doi. 10.2527/1994.7251209x
- Publication type:
- Article
Works matching DE "BEEF texture"
Results: 13
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Marinade pH Affects Textural Properties of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 305, doi. 10.1111/j.1365-2621.1992.tb05482.x
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- Publication type:
- Article
3
Properties of Fish and Beef Restructured by MTG Derived from Streptomyces mobaraensis Grown in Media Based on Enzymatic Hydrolysates of Sorghum.
- Published in:
- Czech Journal of Food Sciences, 2017, v. 35, n. 6, p. 517, doi. 10.17221/422/2016-CJFS
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- Publication type:
- Article
4
Study of the Warner-Bratzler Shear Force, Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef.
- Published in:
- Molecules, 2013, v. 18, n. 8, p. 9432, doi. 10.3390/molecules18089432
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- Publication type:
- Article
5
EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT.
- Published in:
- Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 6, p. 518, doi. 10.15414/jmbfs.2016.5.6.518-522
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- Publication type:
- Article
6
Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef.
- Published in:
- Agronomy Research, 2015, v. 13, n. 4, p. 1143
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- Publication type:
- Article
7
Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 3, p. 256, doi. 10.1111/jtxs.12305
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- Publication type:
- Article
8
Fatty acid profile and lipid oxidation of dry-aged beef.
- Published in:
- Mongolian Journal of Agricultural Sciences, 2023, v. 16, n. 38, p. 1, doi. 10.5564/mjas.v16i38.3128
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- Publication type:
- Article
9
Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef.
- Published in:
- Food & Bioprocess Technology, 2015, v. 8, n. 4, p. 837, doi. 10.1007/s11947-014-1451-2
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- Publication type:
- Article
10
Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
- Published in:
- Journal of Animal Science, 2016, v. 94, n. 4, p. 1738, doi. 10.2527/jas.2015-0181
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- Publication type:
- Article
11
RELATIONSHIP BETWEEN BASIC BEEF TEXTURE ATTRIBUTES AND THEIR PERCEPTION BY POLISH CONSUMERS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 231
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- Publication type:
- Article
12
INFLUENCE OF MARINADES ON SHEAR FORCE, STRUCTURE AND SENSORY PROPERTIES OF HOME-STYLE JERKY.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 4, p. 413, doi. 10.17306/j.afs.0508
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- Publication type:
- Article
13
Cluster analysis application identifies muscle characteristics of importance for beef tenderness.
- Published in:
- BMC Biochemistry, 2012, v. 13, n. 1, p. 29, doi. 10.1186/1471-2091-13-29
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- Publication type:
- Article