The effect of reinforced marination with papain and bromelain on chilled beef meat quality

Tenderization and fragmentation of myofibrillar proteins in camel semitendinosus muscle of high connective tissue content using proteolytic extract from ginger rhizome and papain

Tenderization of spent hen meat using kiwl and pineapple extracts

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT

Physiochemical assessment of retailed meat

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