1
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Gracious Rinwi T, Sun DW, Ma J, Wang QJ. Effects of Isochoric Freezing on Freezing Process and Quality Attributes of Chicken Breast Meat. Food Chem 2022; 405:134732. [DOI: 10.1016/j.foodchem.2022.134732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 10/10/2022] [Accepted: 10/21/2022] [Indexed: 11/04/2022]
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2
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Schwartz M, Marais J, Strydom PE, Hoffman LC. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review. Compr Rev Food Sci Food Saf 2022; 21:2843-2872. [DOI: 10.1111/1541-4337.12948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/01/2022] [Accepted: 03/04/2022] [Indexed: 01/09/2023]
Affiliation(s)
- Marbi Schwartz
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jeannine Marais
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | | | - Louwrens Christiaan Hoffman
- Department of Animal Sciences Stellenbosch University Stellenbosch South Africa
- Centre for Nutrition and Food Sciences Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct Coopers Plains Australia
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3
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A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Res Int 2021; 150:110792. [PMID: 34865807 DOI: 10.1016/j.foodres.2021.110792] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/11/2021] [Accepted: 10/24/2021] [Indexed: 01/03/2023]
Abstract
The meat industry is continuously facing challenges with food safety, and quality losses caused by thermal processing. This systematic review reports recent clean label approaches in high-pressure production of meat. A literature search was performed using Scopus, Web of Science, PubMed, and Springer databases for studies published in 2018-2021. In this regard, 69 articles were assessed out of 386 explored research articles in the identified stage. The findings indicate that most of the earlier work on high-pressure processing (HPP) focused on physicochemical and sensorial meat quality rather than providing nutritional aspects and clean-label solutions. However, few advanced studies report effective and innovative solutions to develop low salt/fat, and reduced nitrite for raw and cured meat products. HPP could help on increasing the shell life by five times in meat products; however, it depends on the formulation and packaging, etc. HPP can also preserve nutrients by using this non-thermal technology and reduce food waste as once the shelf life of products is known, it easily reduces the shrinkage in the marketplace. This review explores the latest trend of experimental research in high-pressure processing alone, or multi-hurdle techniques employed to increase the effect of clean-label ingredients for enhanced meat safety/quality.
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4
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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5
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Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
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Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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6
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Guo Y, Li X, Jia W, Huang F, Liu Y, Zhang C. Characterization of an intracellular aspartic protease (PsAPA) from Penicillium sp. XT7 and its application in collagen extraction. Food Chem 2021; 345:128834. [PMID: 33348133 DOI: 10.1016/j.foodchem.2020.128834] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/09/2020] [Accepted: 12/03/2020] [Indexed: 01/19/2023]
Abstract
An intracellular aspartic protease, PsAPA, was identified from Penicillium sp. XT7. This protease was belonged to penicillopepsin and was expressed in Pichia pastoris GS115. The recombinant PsAPA had a specific activity of 4289.7 ± 261.7 U/mg. The pH and temperature maxima of the enzyme were 3.0 and 30 °C, respectively. The PsAPA was stable in the pH range from 3.0 to 6.0 and was completely inactivated after incubation at 50 °C for 15 min. Presence of Mn2+ and Cu2+ increased the proteolytic activity and β-mercaptoethanol and SDS showed inhibitory effects, whereas 0.05 M pepstatin A strongly inhibited it. PsAPA could effectively hydrolyze animal proteins, including myoglobin, and hemoglobin but not collagens. PsAPA increased the yield of collagen extraction compared to the acid extraction method. The above properties show that the novel low-temperature acidic protease, PsAPA, is comparable to commercial proteases (porcine pepsin) and has great potential for collagen extraction.
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Affiliation(s)
- Yujie Guo
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wei Jia
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yunhe Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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7
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Effects of ficin, high pressure and their combination on quality attributes of post-rigor tan mutton. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Fan X, Lin X, Wu C, Zhang N, Cheng Q, Qi H, Konno K, Dong X. Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysis. Food Sci Nutr 2021; 9:154-163. [PMID: 33473279 PMCID: PMC7802552 DOI: 10.1002/fsn3.1974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 11/10/2022] Open
Abstract
This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. Rigor mortis, ATP-related components, K-value, and hardness of rainbow trout muscle during storage were monitored along with impedance. The results showed that the progress of rigor mortis was accompanied by an increase in impedance. Impedance kept decreasing even in rigor state, and during the gradual resolution of rigor mortis with impedance change upon storage of fish was biphasic (r = -0.944, p < .01). Thus, when impedance decreased close to the lowest value, K-value was only about 61.57 ± 0.52%, but still exhibited a high pertinence (r = -0.959, p < .01). A gradual decrease of the hardness of fish muscle upon storage of fish showed a close correlation (r = 0.981, p < .01) with impedance decrease. These results suggested that the impedance measurement has a great potential for predicting the freshness of the rainbow trout during ice storage.
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Affiliation(s)
- Xinru Fan
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Xiaoyu Lin
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Chunhua Wu
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Nana Zhang
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Qiaofen Cheng
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | - Hang Qi
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Kunihiko Konno
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Xiuping Dong
- National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
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9
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Bolumar T, Orlien V, Sikes A, Aganovic K, Bak KH, Guyon C, Stübler AS, de Lamballerie M, Hertel C, Brüggemann DA. High-pressure processing of meat: Molecular impacts and industrial applications. Compr Rev Food Sci Food Saf 2020; 20:332-368. [PMID: 33443800 DOI: 10.1111/1541-4337.12670] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 12/22/2022]
Abstract
High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.
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Affiliation(s)
- Tomas Bolumar
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
| | - Vibeke Orlien
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Anita Sikes
- Department of Agriculture and Food, Commonwealth for Scientific and Industrial Research Organization (CSIRO), Brisbane, Australia
| | - Kemal Aganovic
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Kathrine H Bak
- Department of Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Claire Guyon
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Anna-Sophie Stübler
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Marie de Lamballerie
- Food Science and Engineering (ONIRIS), Nantes-Atlantic National College of Veterinary Medicine, Nantes, France
| | - Christian Hertel
- Advanced Technologies, German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Dagmar A Brüggemann
- Department of Safety and Quality of Meat, Meat Technology, Max Rubner Institute (MRI), Kulmbach, Germany
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10
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Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196802] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested.
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11
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Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method. Food Chem 2019; 299:125103. [DOI: 10.1016/j.foodchem.2019.125103] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 06/26/2019] [Accepted: 06/29/2019] [Indexed: 12/22/2022]
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12
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Ma Y, Yuan Y, Bi X, Zhang L, Xing Y, Che Z. Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-2245-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Investigation of the effects of high pressure processing on the process of rigor in pork. Meat Sci 2018; 145:455-460. [DOI: 10.1016/j.meatsci.2018.07.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 07/10/2018] [Accepted: 07/10/2018] [Indexed: 11/17/2022]
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