Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into me...

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Detalles Bibliográficos
Autores principales: Abril, Blanca, Bou, Ricard, García-Pérez, Jose V., Benedito, Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217372/
https://www.ncbi.nlm.nih.gov/pubmed/37238758
http://dx.doi.org/10.3390/foods12101940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217372/
https://www.ncbi.nlm.nih.gov/pubmed/37238758
http://dx.doi.org/10.3390/foods12101940

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