Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

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Title
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
Authors
Keywords
Tenderness, Enzyme activity, Papain, Ultrasound, Longissimus lumborum
Journal
Innovative Food Science & Emerging Technologies
Volume 39, Issue -, Pages 223-229
Publisher
Elsevier BV
Online
2016-12-22
DOI
10.1016/j.ifset.2016.12.009

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