Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak

Softer and juicier meat is widely preferred and different ingredients have been used for marination of meat and improving its tenderness. This study aimed to investigate the effects of broccoli (Brassica oleracea var. Italica) juice and soy sauce on physicochemical properties, structural and oxidati...

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Detalhes bibliográficos

Principais autores:	Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-06-01
coleção:	Applied Food Research
Assuntos:	Broccoli juice Meat quality Natural tenderizer Proteolysis Soy sauce
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S277250222500023X
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