Can Tumbling without Brine Improve Tenderness and Proteolysis of Beef Loin Muscles?
Tumbling of intact muscle foods has been widely applied to processed meats using brine solution. However, the use of tumbling without brine on fresh beef muscles has not been fully examined. Therefore, this study aimed to evaluate fresh beef tumbling on meat quality and proteolytic features of loin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/13044/ |