[HTML][HTML] Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry
T Bai, X Wang, W Du, J Cheng, J Zhang, Y Zhang… - Antioxidants, 2025 - mdpi.com
Natural phenolic compounds (NPCs) have been proven to effectively extend the storage
time of meat products in recent years. To promote the discovery of more NPCs and their …
time of meat products in recent years. To promote the discovery of more NPCs and their …
Effect of ginger extract on Korean black goat biceps femoris as a tenderizer
JH An, HY Kim - Heliyon, 2024 - cell.com
This study investigated the tenderization and quality characteristics of Korean black goat
biceps femoris treated with ginger powder extracts (0%, 3%, 5%, and 7%). The proximate …
biceps femoris treated with ginger powder extracts (0%, 3%, 5%, and 7%). The proximate …
[PDF][PDF] Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic
A Issa-Zacharia, HS Muhimbula, AN Bikuba… - 2023 - researchgate.net
Recently, the application of exogenous enzymes for meat tenderization has turned the
attention of food technologists and meat scientists. This research investigates the synergistic …
attention of food technologists and meat scientists. This research investigates the synergistic …