The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products
Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, Joe P. Kerry, Ruth M. Hamill
Topics & Concepts
ChewinessPapainFood scienceTendernessChemistryCooked meatResponse surface methodologyTexture (cosmology)Meat packing industryComputer scienceEnzymeChromatographyBiochemistryImage (mathematics)Artificial intelligenceMeat and Animal Product QualitySensory Analysis and Statistical MethodsProtein Hydrolysis and Bioactive Peptides