Open Access
Issue
E3S Web Conf.
Volume 609, 2025
The 7th International Conference on Multidiscipline Approaches for Sustainable Rural Development (ICMA SURE 2024)
Article Number 02007
Number of page(s) 7
Section Life Sciences
DOI https://doi.org/10.1051/e3sconf/202560902007
Published online 24 January 2025
  1. A. E.-D. A. Bekhit, Advances in Meat Processing Technology. Boca Raton: CRC Press Taylor & Francis Web site at http://www.taylorandfrancis.com, 2017. [CrossRef] [Google Scholar]
  2. T. Amin, S. V. Bhat, and N. Sharma, “Technological advancements in meat tenderization-A review,” J. MEAT Sci. Technol., vol. 2, no. 1, pp. 1–9, 2014. [Google Scholar]
  3. N. Akhlaghi and G. Najafpour-Darzi, “Potential Applications of Ginger Rhizomes as a Green Biomaterial: A Review,” Int. J. Eng. Trans. C Asp., vol. 36, no. 2, pp. 372–383, 2023, doi: 10.5829/ije.2023.36.02b.16. [Google Scholar]
  4. C. R. Calkins and G. Sullivan, “Adding enzymes to improve beef tenderness,” Natl. Cattlemen’s Beef Assoc., pp. 1–5, 2007. [Google Scholar]
  5. Z. F. Bhat, J. D. Morton, S. L. Mason, and A. E. D. A. Bekhit, “Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective,” Compr. Rev. Food Sci. Food Saf., vol. 17, no. 4, pp. 841–859, 2018, doi: 10.1111/1541-4337.12356. [CrossRef] [Google Scholar]
  6. J. A-Castillo et al., “Moringa oleifera: Phytochemical detection, antioxidants, enzymes, and antifugal properties,” Phyton-International J. Exp. Bot., vol. 82, pp. 193–202, 2013. [Google Scholar]
  7. M. E. Mashau, K. E. Ramatsetse, and S. E. Ramashia, “Effects of adding moringa oleifera leaves powder on the nutritional properties, lipid oxidation, and microbial growth in ground beef during cold storage,” Appl. Sci., vol. 11, no. 7, 2021, doi: 10.3390/app11072944. [CrossRef] [Google Scholar]
  8. E. Mickdam, S. Alwaleed, M. Madany, and A. Sayed, “The Effect of Moringa Oleifera Leaves on Chicken Meat Composition and Meat Quality,” Int. J. Vet. Sci., vol. 11, no. 2, pp. 201–206, 2022, doi: 10.47278/journal.ijvs/2021.094. [CrossRef] [Google Scholar]
  9. Y. M. Cui, J. Wang, W. Lu, H. J. Zhang, S. G. Wu, and G. H. Qi, “Effect of dietary supplementation with Moringa oleifera leaf on performance, meat quality, and oxidative stability of meat in broilers,” Poult. Sci., vol. 97, no. 8, pp. 2836–2844, 2018, doi: 10.3382/ps/pey122. [CrossRef] [Google Scholar]
  10. K. O. Honikel, “Reference methods for the assessment of physical characteristics of meat,” Meat Sci., vol. 49, no. 4, pp. 447–457, 1998, doi: 10.1016/S0309-1740(98)00034-5. [CrossRef] [Google Scholar]
  11. C. Botinestean, D. F. Keenan, J. P. Kerry, and R. M. Hamill, “The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers,” Lwt, vol. 74, pp. 154–159, 2016, doi: 10.1016/j.lwt.2016.07.026. [CrossRef] [Google Scholar]
  12. W. O. Ribeiro, M. M. Ozaki, M. dos Santos, A. P. Rodríguez, S. B. Pflanzer, and M. A. R. Pollonio, “Interaction between papain and transglutaminase enzymes on the textural softening of burgers,” Meat Sci., vol. 174, no. December 2020, 2021, doi: 10.1016/j.meatsci.2020.108421. [CrossRef] [Google Scholar]
  13. S. B. A. G. H. E. R. I. Kakash, M. Hojjatoleslamy, G. Babaei, and H. Molavi, “Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat,” Food Sci. Technol., vol. 39, no. 4, pp. 980–992, 2019, doi: 10.1590/fst.14118. [CrossRef] [Google Scholar]
  14. M. H. Rahman, M. S. Alam, M. M. Monir, and S. M. E Rahman, “Effect of Moringa oleifera leaf extract and synthetic antioxidant on quality and shelf-life of goat meat nuggets at frozen storage,” Ijfr, vol. 7, no. October, pp. 34–45, 2020. [Google Scholar]
  15. M. A. Shah, S. A. Mir, and M. A. Paray, “Plant proteases as milk-clotting enzymes in cheesemaking: A review,” Dairy Sci. Technol., vol. 94, no. 1, pp. 5–16, 2014, doi: 10.1007/s13594-013-0144-3. [CrossRef] [Google Scholar]
  16. L. Kaur, S. X. Hui, J. D. Morton, R. Kaur, F. M. Chian, and M. Boland, “Endogenous proteolytic systems and meat tenderness: Influence of post-mortem storage and processing,” Food Sci. Anim. Resour., vol. 41, no. 4, pp. 589–607, 2021, doi: 10.5851/KOSFA.2021.E27. [CrossRef] [PubMed] [Google Scholar]
  17. T. Goli, P. Abi Nakhoul, N. Zakhia-Rozis, G. Trystram, and P. Bohuon, “Chemical equilibrium of minced turkey meat in organic acid solutions,” Meat Sci., vol. 75, no. 2, pp. 308–314, 2007, doi: 10.1016/j.meatsci.2006.07.016. [CrossRef] [Google Scholar]
  18. M. A. Shah, S. J. D. Bosco, and S. A. Mir, “Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef,” Food Package. Shelf Life, vol. 3, pp. 31–38, 2015, doi: 10.1016/j.fpsl.2014.10.001. [CrossRef] [Google Scholar]
  19. M. E. Mashau, M. Munandi, and S. E. Ramashia, “Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage,” CYTA - J. Food, vol. 19, no. 1, pp. 389–398, 2021, doi: 10.1080/19476337.2021.1910732. [CrossRef] [Google Scholar]
  20. L. R. Kartikasari, B. S. Hertanto, F. H. Barido, W. Swastike, and A. M. P. Nuhriawangsa, “The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level,” J. Ilmu-Ilmu Peternak., vol. 33, no. 3, pp. 457–468, 2023, doi: 10.21776/ub.jiip.2023.033.03.15. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.