Exogenous Proteases for Meat Tenderization

Ginger and its Health Claims: Molecular Aspects

(2011) Masood Sadiq Butt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

(2011) E.S. Toohey et al.   MEAT SCIENCE

Cysteine enhances activity and stability of immobilized papain

(2009) Ahmad Abolpour Homaei et al.   AMINO ACIDS

Meat allergy

(2009) Patrizia Restani et al.   Current Opinion in Allergy and Clinical Immunology

Utilization of restructuring technology in the production of meat products: a review

(2009) X. D. Sun   CyTA-Journal of Food

Rapid Method for Quantitative Determination of Proteolytic Activity with Cyclic Voltammetry

(2009) Deniz Baş et al.   ELECTROANALYSIS

Characterization of ginger proteases and their potential as a rennin replacement

(2009) Hou-Pin Su et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Injection of marinade with actinidin increases tenderness of porcineM. biceps femorisand affects myofibrils and connective tissue

(2009) Mette Christensen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pre-rigor infusion with kiwifruit juice improves lamb tenderness

(2009) J. Han et al.   MEAT SCIENCE

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

(2009) Z. Pietrasik et al.   MEAT SCIENCE

A second look into fibre typing – Relation to meat quality

(2009) L. Lefaucheur   MEAT SCIENCE

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain

(2008) R. Polkinghorne et al.   Australian journal of experimental agriculture

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

Effects of gastrointestinal digestion and heating on the allergenicity of the kiwi allergens Act d 1, actinidin, and Act d 2, a thaumatin-like protein

(2008) Merima Bublin et al.   MOLECULAR NUTRITION & FOOD RESEARCH