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...
Kaydedildi:
| Asıl Yazarlar: | , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-07-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157526005493 |
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