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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Detaylı Bibliyografya

Asıl Yazarlar:	Ashkan Jebelli Javan, Fatemeh Mirhaj, Nasim Khorshidian, Mehrdad Mohammadi
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Elsevier 2025-06-01
Seri Bilgileri:	Applied Food Research
Konular:	Broccoli juice Meat quality Natural tenderizer Proteolysis Soy sauce
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S277250222500023X
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