Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
Xiaowei Zhang, Linxian Zhu, Lushan Song, Song Li, Shuyuan Shi, Hai Liu, Jiameng Wu, Kai Si, Tingting Gong, Huiping Liu
Topics & Concepts
MyofibrilChemistryFood sciencePapainLactic acidTendernessMeat tendernessYAKBiochemistryAnimal scienceBiologyEnzymeBacteriaGeneticsMeat and Animal Product QualitySensory Analysis and Statistical MethodsAnimal Nutrition and Physiology