Ultrasound is well known for its versatile processing in food industry. Ultrasound can be
used in various unit operations such as filtration, freezing, thawing, brining, sterilization …

There is a growing consumption on puffer fish-based food since this species contains high
nutritional properties in terms of high protein and low fat values. However, this is hampered …

Keempukan daging merupakan atribut penting yang secara signifikan mempengaruhi
kepuasan dan penerimaan konsumen. Oleh karena itu, produksi daging yang empuk …

Moringa oleifera leaves has potential as a natural tenderizing agent for goat meat, explicitly
targeting the longissimus muscle. The study aimed to improve goat meat tenderization by …

An important driver for consumer acceptance and satisfaction of meat, particularly beef, is
tenderness. Among the organoleptic properties of meat, including tenderness, juiciness, and …

Jerky, a ready-to-eat snack, known for its high protein and low-fat content. Current methods
used in jerky processing take 6-10 hours in a conventional oven, dehydrator or …

Meat tenderness appears as top rated issue to be solved concerning meat sensorial quality,
which requires enhanced knowledge and further work to understand the processes …

Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne od
značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj …