Ageing, physical and chemical methods for improving tenderness and palatability of beef Dr Joyce Gikera

Ageing, physical and chemical methods for improving tenderness and palatability of beef Dr Joyce GikeraThe biochemical understanding of tenderization has helped in the design of more targeted approaches to improve beef tenderness through the utilization of specific enzymes. There has also been development of technologies such as SmartStretch and the Pi Vac Elasto Pack System, which offer industry scope to improve the tenderness of specific muscles, and there is scope to combine technologies as these techniques have the potential to reduce the time

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