Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking

YAMAZAKI Takako; ITO Naoko; OSHIMA Ichiro; IWAMORI Hajime; HOTTA Yasuo; MURAYAMA Atsuko

Art

J-GLOBAL ID：200902218754907603 Reference number：08A0646552

Tenderizing of Meat by Using Maitake (Grifola frondosa) Extract with Low Temperature Steam Cooking

マイタケ抽出液と低温スチーミング調理併用による食肉軟化について

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Material：
Volume： 41 Issue： 3 Page： 176-183 Publication year： Jun. 20, 2008
JST Material Number： Y0637A ISSN： 1341-1535 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Raw meat quality and treatments , Microorganism biochemistry , Food in general

Reference (25)：

BRAMBLETT, V. D. Qualities of Beef as Affected by Cooking at Very Low Temperatures for Long Periods of Time. Food Technol. 1959, 13, 707-710
GERELT, B. Meat Tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 2000, 56, 311-318
ITO, N. Change of Nutritional Components during Low Temperature Steam Cooking. The Niigata Journal of Health and Welfare. 2003, 3, 57-61
Japanese Department of Agriculture, Forestry and Fishery. Flow of Mushroom Consumption, Second monitor-ring report on food consumption in 2001, Tokyo. 2002, 11-26
KIMOTO, K. Effect of Proteinases from Grifola frondosa on Gelling of Egg White. J. Jpn. Soc. Nutr. Food Sci. 1994, 47, 43-48

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