212 related articles for article (PubMed ID: 23561150)
1. Tenderization effect of soy sauce on beef M. biceps femoris.
Kim HW; Choi YS; Choi JH; Kim HY; Lee MA; Hwang KE; Song DH; Lim YB; Kim CJ
Food Chem; 2013 Aug; 139(1-4):597-603. PubMed ID: 23561150
[TBL] [Abstract][Full Text] [Related]
2. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
Kim HW; Hwang KE; Song DH; Kim YJ; Lim YB; Choi JH; Choi YS; Kim HY; Kim CJ
Poult Sci; 2014 Mar; 93(3):680-6. PubMed ID: 24604862
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef.
Kargiotou C; Katsanidis E; Rhoades J; Kontominas M; Koutsoumanis K
Food Microbiol; 2011 Feb; 28(1):158-63. PubMed ID: 21056788
[TBL] [Abstract][Full Text] [Related]
5. Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.
Naveena BM; Kiran M; Reddy KS; Ramakrishna C; Vaithiyanathan S; Devatkal SK
Meat Sci; 2011 Aug; 88(4):727-32. PubMed ID: 21450410
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.
Kim HW; Choi YS; Choi JH; Kim HY; Hwang KE; Song DH; Lee SY; Lee MA; Kim CJ
Meat Sci; 2013 Nov; 95(3):641-6. PubMed ID: 23811104
[TBL] [Abstract][Full Text] [Related]
7. Salt reduction in foods using naturally brewed soy sauce.
Kremer S; Mojet J; Shimojo R
J Food Sci; 2009 Aug; 74(6):S255-62. PubMed ID: 19723231
[TBL] [Abstract][Full Text] [Related]
8. Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
Kim SY; Song DH; Ham YK; Choi YS; Choi JH; Kim HW
J Food Sci Technol; 2019 Dec; 56(12):5282-5288. PubMed ID: 31749475
[TBL] [Abstract][Full Text] [Related]
9. Metabonomics profiling of marinated meat in soy sauce during processing.
Yang Y; Ye Y; Pan D; Sun Y; Wang Y; Cao J
J Sci Food Agric; 2018 Mar; 98(4):1325-1331. PubMed ID: 28758223
[TBL] [Abstract][Full Text] [Related]
10. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
[TBL] [Abstract][Full Text] [Related]
11. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt.
Hamling AE; Calkins CR
J Anim Sci; 2008 Apr; 86(4):967-71. PubMed ID: 18192562
[TBL] [Abstract][Full Text] [Related]
12. Comparison of the proteolytic activities of new commercially available bacterial and fungal proteases toward meat proteins.
Ha M; Bekhit Ael-D; Carne A; Hopkins DL
J Food Sci; 2013 Feb; 78(2):C170-7. PubMed ID: 23323565
[TBL] [Abstract][Full Text] [Related]
13. Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F
Kim J; Utama DT; Jeong HS; Barido FH; Lee SK
J Anim Sci Technol; 2020 Sep; 62(5):713-729. PubMed ID: 33089236
[TBL] [Abstract][Full Text] [Related]
14. Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces.
An Kim Y; Van Ba H; Dashdorj D; Hwang I
Korean J Food Sci Anim Resour; 2018 Sep; 38(4):679-692. PubMed ID: 30206427
[TBL] [Abstract][Full Text] [Related]
15. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome).
Naveena BM; Mendiratta SK; Anjaneyulu AS
Meat Sci; 2004 Nov; 68(3):363-9. PubMed ID: 22062404
[TBL] [Abstract][Full Text] [Related]
16. Effect of muscle stretching on meat quality of biceps femoris from beef.
Bayraktaroglu AG; Kahraman T
Meat Sci; 2011 Jul; 88(3):580-3. PubMed ID: 21392893
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.
Al-Dalali S; Li C; Xu B
J Food Biochem; 2022 Jun; 46(6):e13962. PubMed ID: 34617307
[TBL] [Abstract][Full Text] [Related]
18. Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.
Kim SA; Choi ES; Kim NH; Kim HW; Lee NY; Cho TJ; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS
J Sci Food Agric; 2017 Apr; 97(6):1761-1767. PubMed ID: 27469473
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]