Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
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DOI: 10.1007/s11947-019-2245-3
Abstract: The effects of papain and high-pressure processing (HPP), applied separately or in combination, on the tenderization of yak meat were studied regarding texture, water-holding capacity (WHC), cooking loss (CL), pH, and color. When papain was… read more here.
Keywords: yak meat; combination; tenderization; meat ... See more keywords
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle.
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DOI: 10.1016/j.foodres.2020.108991
Abstract: Jumbo squid (Dosidicus gigas) muscle is rather hard and tough, which directly affects consumer acceptance. In this study, the tenderization effect of bromelain and papain on squid muscle during enzymolysis is examined and compared with… read more here.
Keywords: bromelain; tenderization; muscle; water ... See more keywords
Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture
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DOI: 10.3390/foods12030476
Abstract: In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficial and how extrinsic… read more here.
Keywords: improve meat; pressure; high intensity; tenderization ... See more keywords
Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects
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DOI: 10.3390/foods12061336
Abstract: Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher… read more here.
Keywords: application plant; plant proteases; plant; tenderization ... See more keywords