The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Publication date: Available online 9 March 2021Source: Meat ScienceAuthor(s): Cristina Botinestean, Mohammad Hossain, Anne Maria Mullen, Joe P. Kerry, Ruth M. Hamill

Source: Meat Science - March 10, 2021 Category: Food Science Source Type: research