Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis
We investigated the tenderization effects of papain (PT), ultrasound (UT), and their combined treatment (CT) on camel meat and explored the underlying mechanisms. All treatments significantly reduced shear force and cooking loss, increased the myofibril fragmentation index (MFI), and decreased light...
שמור ב:
| Principais autores: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2026-07-01
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| סדרה: | Food Chemistry: X |
| נושאים: | |
| גישה מקוונת: | http://www.sciencedirect.com/science/article/pii/S2590157526005493 |
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