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中文
Meat Research
2001
,
Vol. 15
Issue (2)
: 16-20
DOI
: 10.7506/rlyj1001-8123-200102006
Basic Research
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The Relationship between Meat Tenderness,MFI,CAF and Soluble Collagen Contents
Ma Meihu Tang Xiaofeng
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Abstract
CaCl 2 and Papain were injected to tenderize M.biceps femoris of beef.MFI,CAF and soluble collagen content were measured after 24hrs of ageing.Results showed that these three indexes could be used to measure the tenderness of beef.
Key words
：
beef
tenderize
soluble collagen content
MFI
CAF
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TS251.1
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[J]. Meat Research, 2023, 37(5): 49-56.
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2001, Vol. 15 
