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...

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Podrobná bibliografie

Hlavní autoři:	Arinze Linus Ezugwu, Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Timothy Prince Chidike Ezeorba
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2023-05-01
Edice:	Heliyon
Témata:	Acetaminophen Paracetamol APAP Meat tenderness Tenderization Over-the-counter drugs
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2405844023028359
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!