157 related articles for article (PubMed ID: 22184449)
1. Effect of Flammulina velutipes on spent-hen breast meat tenderization.
Kang GH; Kim SH; Kim JH; Kang HK; Kim DW; Seong PN; Cho SH; Park BY; Kim DH
Poult Sci; 2012 Jan; 91(1):232-6. PubMed ID: 22184449
[TBL] [Abstract][Full Text] [Related]
2. Tenderisation of spent hen meat using ginger extract.
Naveena BM; Mendiratta SK
Br Poult Sci; 2001 Jul; 42(3):344-9. PubMed ID: 11469554
[TBL] [Abstract][Full Text] [Related]
3. Tenderizing spent fowl meat with calcium chloride. 2. The role of delayed application and ionic strength.
Nurmahmudi ; Veeramuthu GJ; Sams AR
Poult Sci; 1997 Mar; 76(3):538-42. PubMed ID: 9068058
[TBL] [Abstract][Full Text] [Related]
4. At-home methods for tenderizing meat using blade tenderization, lime juice and pineapple puree.
Lawrence MT; Lawrence TE
Meat Sci; 2021 Jun; 176():108487. PubMed ID: 33714070
[TBL] [Abstract][Full Text] [Related]
5. Tenderizing spent fowl meat with calcium chloride. 1. Effects of delivery method and tumbling.
Nurmahmudi ; Sams AR
Poult Sci; 1997 Mar; 76(3):534-7. PubMed ID: 9068057
[TBL] [Abstract][Full Text] [Related]
6. Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism.
Zhao GY; Zhou MY; Zhao HL; Chen XL; Xie BB; Zhang XY; He HL; Zhou BC; Zhang YZ
Food Chem; 2012 Oct; 134(4):1738-44. PubMed ID: 23442615
[TBL] [Abstract][Full Text] [Related]
7. Exogenous proteases for meat tenderization.
Bekhit AA; Hopkins DL; Geesink G; Bekhit AA; Franks P
Crit Rev Food Sci Nutr; 2014; 54(8):1012-31. PubMed ID: 24499119
[TBL] [Abstract][Full Text] [Related]
8. Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts.
Abdel-Naeem HHS; Abdelrahman AG; Imre K; Morar A; Herman V; Yassien NA
Foods; 2022 Oct; 11(21):. PubMed ID: 36360042
[TBL] [Abstract][Full Text] [Related]
9. Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins.
Ha M; Bekhit Ael-D; Carne A; Hopkins DL
Food Chem; 2013 Jan; 136(2):989-98. PubMed ID: 23122154
[TBL] [Abstract][Full Text] [Related]
10. Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional aging.
Woods KL; Rhee KS; Sams AR
Poult Sci; 1997 Mar; 76(3):548-51. PubMed ID: 9068060
[TBL] [Abstract][Full Text] [Related]
11. Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants.
Bao HN; Ushio H; Ohshima T
J Food Sci; 2009 Mar; 74(2):C162-9. PubMed ID: 19323731
[TBL] [Abstract][Full Text] [Related]
12. Myo- and cardiotoxic effects of the wild winter mushroom ( Flammulina velutipes) on mice.
Mustonen AM; Määttänen M; Kärjä V; Puukka K; Aho J; Saarela S; Nieminen P
Exp Biol Med (Maywood); 2018 Apr; 243(7):639-644. PubMed ID: 29495884
[TBL] [Abstract][Full Text] [Related]
13. Antioxidative activities of hydrophilic extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes.
Bao HN; Ochiai Y; Ohshima T
Bioresour Technol; 2010 Aug; 101(15):6248-55. PubMed ID: 20346651
[TBL] [Abstract][Full Text] [Related]
14. Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process.
Marino R; Della Malva A; Caroprese M; De Pilli T; Alessandrino O; Picariello G; Sevi A; Albenzio M
Meat Sci; 2023 Jun; 200():109147. PubMed ID: 36848733
[TBL] [Abstract][Full Text] [Related]
15. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage.
Barido FH; Lee SK
Poult Sci; 2021 May; 100(5):101056. PubMed ID: 33744615
[TBL] [Abstract][Full Text] [Related]
16. Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle.
Li Z; Li X; Gao X; Du M; Zhang D
J Sci Food Agric; 2017 May; 97(7):2122-2131. PubMed ID: 27581860
[TBL] [Abstract][Full Text] [Related]
17. Effect of postmortem injection time and postinjection aging time on the calcium-activated tenderization process in beef.
Wheeler TL; Koohmaraie M; Shackelford SD
J Anim Sci; 1997 Oct; 75(10):2652-60. PubMed ID: 9331867
[TBL] [Abstract][Full Text] [Related]
18. Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice.
Kadıoğlu P; Karakaya M; Unal K; Babaoğlu AS
Br Poult Sci; 2019 Aug; 60(4):381-387. PubMed ID: 31107112
[TBL] [Abstract][Full Text] [Related]
19. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle.
Jun-Hui X; Hui-Juan C; Bin Z; Hui Y
Food Res Int; 2020 May; 131():108991. PubMed ID: 32247462
[TBL] [Abstract][Full Text] [Related]
20. Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat.
Zhuang H; Savage EM; Lawrence K
Poult Sci; 2010 Aug; 89(8):1737-43. PubMed ID: 20634531
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
