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NTIS 바로가기Meat science, v.88 no.3, 2011년, pp.468 - 471
Toohey, E.S. , Kerr, M.J. , van de Ven, R. , Hopkins, D.L.
The effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a Sm...
Journal of Food Science Aminlari 74 c221 2009 10.1111/j.1750-3841.2009.01087.x Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product
Anonymous 1998 Handbook of Australian meat
Barrett Vol. 2 2004
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Journal of the Science of Food and Agriculture Christensen 89 1607 2009 10.1002/jsfa.3633 Injection of marinade with actinidin increases tenderness of porcine m. biceps femoris and affects myofibrils and connective tissue
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Meat Science Han 82 324 2009 10.1016/j.meatsci.2009.02.003 Pre-rigor infusion with kiwifruit juice improves lamb tenderness
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Jørgensen 1 2005 Proceedings 54th International Congress of Meat Science and Technology Marination with kiwifruit powder followed by power ultrasound tenderizes porcine m. biceps femoris
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Meat Science Khliji 85 224 2010 10.1016/j.meatsci.2010.01.002 Relationship between consumer ranking of lamb colour and objective measures of colour
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Meat Science Thompson 62 295 2002 10.1016/S0309-1740(02)00126-2 Managing meat tenderness
Toohey 74 2009 Proceedings 55th International Congress of Meat Science and Technology Change in form and function of hot-boned sheepmeat forequarter
Food Chemistry Wada 78 167 2002 10.1016/S0308-8146(01)00395-8 The efects of pressure treatments with kiwi fruit protease on adult cattle semitendinsous muscle
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