Meat pretreatment with protease and quick freezing allows connective tissue and fat to flow out during cooking - Nishimura, Kosaku; Abe, Tatsuya (Food Science and Technology Research, 2023)
Keywords: Batch processing; connective tissue; Connective tissues; Cooking; Disintegration; fat; Freezing; Immersion; Liquid nitrogen; Meat; meat pretreatment method; Meat products; Papain; Pretreatment; Protease; protease treatment; quick-freezing treatment; Sensory properties; Submerging; Thawing; Tissues