Meat tenderization using acetaminophen (paracetamol/APAP): A review on deductive biochemical mechanisms, toxicological implications and strategies for mitigation

Meats consist of edible portions originating from domestic and wild animals. Meat's palatability and sensory accessibility largely depend on its tenderness to consumers. Although many factors influence meat tenderness, the cooking method cannot be neglected. Different chemical, mechanical, and natur...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Arinze Linus Ezugwu, Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Timothy Prince Chidike Ezeorba
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2023-05-01
Цуврал:	Heliyon
Нөхцлүүд:	Acetaminophen Paracetamol APAP Meat tenderness Tenderization Over-the-counter drugs
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S2405844023028359
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!