Meat tenderization mechanism and the impact of plant exogenous proteases: A review
Meat products are considered as one of the most demanding food items from a point of sale perspective and tenderness of meat plays a dominant role in enhancing the meat palatability. The current review describes the meat tenderization mechanism, chemical, physical and conventional protocols to evalu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-02-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535220305281 |