FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (10): 49-51.
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XU Xing-Lian, Zhou-Guang-Hong, Zhou-Han-Che
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Abstract: Rejected layers muscle was dipped in papain and calcium chloride solution and its changes in shear force,pH value and water rising rate were studied in this paper.The results showed that both papain and calcium chloride had better tenderizing effects on the rejected layers muscle,than the former possessing withour the tenderizing treatment.
Key words: Rejected layer Tenderization Papain Calcium chloride
XU Xing-Lian, Zhou-Guang-Hong, Zhou-Han-Che. Study on Tenderization of Rejected Layer’s Muscle[J]. FOOD SCIENCE, 2001, 22(10): 49-51.
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