Application of plant proteases in meat tenderization: Recent trends and future prospects
Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system
Foodborne zoonoses are the most neglected discipline due to a lack of awareness of
potential health hazards, standardized detection methods, and identification of infectious …
potential health hazards, standardized detection methods, and identification of infectious …
High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial …
GA Evrendilek - Food Control, 2022 - Elsevier
High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat
samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased …
samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased …
A Specific and Sensitive Aptamer-Based Digital PCR Chip for Salmonella typhimurium Detection
Food poisoning and infectious diseases caused by Salmonella typhimurium (S.
typhimurium) are serious public health concerns for human health and food safety. The …
typhimurium) are serious public health concerns for human health and food safety. The …
Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers
ML Timón, I Palacios, M López-Parra… - Foods, 2023 - mdpi.com
The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure
(HHP) treatment on chicken burgers after storage at refrigeration (4° C) for 15 days, in …
(HHP) treatment on chicken burgers after storage at refrigeration (4° C) for 15 days, in …
[HTML][HTML] Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast
YA Chen, S Sheen, HY Hsu - LWT, 2024 - Elsevier
The combined effects of high pressure processing (HPP), sous-vide cooking (SV), and their
processed sequence on papaya extract (PaExt) tenderized chicken breast were …
processed sequence on papaya extract (PaExt) tenderized chicken breast were …
High-Pressure Processing of Meat, Fish, and Poultry Products
EM Taher, CR Mapengo - … Technologies for the Meat, Fish, and …, 2023 - taylorfrancis.com
High-pressure processing (HPP) has been the most adopted non-thermal processing
technology in the meat industry. Over the last decade research has focussed on the …
technology in the meat industry. Over the last decade research has focussed on the …
[PDF][PDF] Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023, 12, 1336. h ps
Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …
[PDF][PDF] Salmonella typhimurium ATCC 14028 inhibition with various extracts
HŞ Arslan, S Yerlikaya - Journal of Agroalimentary …, 2022 - journal-of-agroalimentary.ro
In this study, Salmonella typhimurium ATCC 14028 inhibition with ethanolic extracts of
yarrow (EEY), lavender (EEL) and propolis (EEP) was investigated at 37 ºC. Samples were …
yarrow (EEY), lavender (EEL) and propolis (EEP) was investigated at 37 ºC. Samples were …