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Meat Research
2003
,
Vol. 17
Issue (2)
: 31-32
DOI
: 10.7506/rlyj1001-8123-200302013
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Tenderization of Meat and Carpain Protease
Cai Xiaowen
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Abstract
The applying method of carpain protease in meat tenderization is introduced.
Key words
：
Meat
Tenderization
Carpain protease
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200302013
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[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2003, Vol. 17 Issue (2): 31-32 DOI: 10.7506/rlyj1001-8123-200302013
