Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Published 2009 View Full Article

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Title
Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 84, Issue 3, Pages 512-517
Publisher
Elsevier BV
Online
2009-10-10
DOI
10.1016/j.meatsci.2009.10.006

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