Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability: A Review

Methods for Enhancing Meat Tenderness a Main Key Factor of Meat Palatability: A Review

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases

Effect of Polymorphism of Calpastatin gene, Age on meat Tenderness for Carcasses in Local Awassi sheep

Effect of Polymorphism of Calpastatin gene, Age on meat Tenderness for Carcasses in Local Awassi sheep

QUALITY EVALUATION OF SHEEP CARCASSES SLAUGHTERED AT KALYOBIA ABATTOIRS

Improvement of The Red Meat Properties Using Different Methods

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Effect of Different Dressing Methods on the Carcass Characteristics, Chemical Composition and Organoleptic Properties of Meat from Traditionally Managed West African Dwarf Sheep.