Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking
Zahra Naqvi, Michael Campbell, Sajid Latif, Peter C. Thomson, David McGill, Robyn D. Warner, Michael Friend
Topics & Concepts
TendernessFood scienceChemistryMyofibrilSolubilityMeat tendernessAnimal scienceBiochemistryBiologyOrganic chemistryMeat and Animal Product QualityCollagen: Extraction and CharacterizationProtein Hydrolysis and Bioactive Peptides