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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |