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

The efficiency of citrus peel powders in improvement of meat quality during chilled storage

CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

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

Tenderization of spent hen meat using kiwl and pineapple extracts

Physiochemical assessment of retailed meat

Potential impacts of edible coatings fortified by Moringa and /or Cedar extracts on quality and shelf life of chilled turkey fillets

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

IMPACT OF SOME ORGANIC ACIDS AND THEIR SALTS ON MICROBIAL QUALITY AND SHELF LIFE OF BEEF