Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality
Year: 2025
Type: article
Language: en
Topic: Meat and Animal Product Quality
Authors and affiliations:
raw_author_name: Wei Huang
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Lijing Geng
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Key Laboratory of Molecular Cell Biology and New Drug, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Hang Fu
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Dan Wang
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Dongsheng Jia
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Ao Wang
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Rong Qi
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Mbinga Isequias Elamba Tertulliano
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Muhammad Zain Ul Aabideen
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Wei Zhou
raw_affiliation_strings: Key Laboratory of Molecular Cell Biology and New Drug, Jinzhou Medical University, Jinzhou 121001, China
raw_author_name: Quimbamba Silvia Jacinta Calombe
raw_affiliation_strings: College of Clinical Medicine, Jinzhou Medical University, Jinzhou 121001, China
raw_author_name: Aqsa Shafique
raw_affiliation_strings: College of Food and health, Jinzhou Medical University, Jinzhou 121001, China
Liaoning Province meat processing and quality safety control professional technology innovation center, Jinzhou 121001, China
raw_author_name: Chang Liu
raw_affiliation_strings: College of Pharmacy, Jinzhou Medical University, Jinzhou 121001, China