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

Improvement of The Red Meat Properties Using Different Methods

Developing a Locally Manufactured Equipment To Measure Sheep Meat Tenderness as Correlated with Chemical, Physical and Sensory Evaluation

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

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

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

EFFICACY OF DIFFERENT MARINADES ON TENDERNESS AND OVERALL QUALITY OF BUFFALO MEAT

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

Meat production from Egyptian Buffaloes: III.- Tenderness in Buffaloe's meat as influenced by age