Impacts of papain and bromelain fortified marinades on chilled camel 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

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

Tenderization of spent hen meat using kiwl and pineapple extracts

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

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

CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

Characterization and Purification of Alkaline Proteases From Viscera of Silver Carp (Hypophthalmichthys molitrix) Fish