Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

This study investigates the influence of 24‐hr marination (with different plant extracts and vinegar) at refrigerated conditions on commonly evaluated physicochemical and textural attributes, including pH, water‐holding capacity (WHC), collagen solubility, moisture, drip loss, and shear force values...

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Detalles Bibliográficos
Autores principales: Rostamani, Mohammadreza, Baghaei, Homa, Bolandi, Marzieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441426/
https://www.ncbi.nlm.nih.gov/pubmed/34532012
http://dx.doi.org/10.1002/fsn3.2454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441426/
https://www.ncbi.nlm.nih.gov/pubmed/34532012
http://dx.doi.org/10.1002/fsn3.2454

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