بررسی ارتباط بین ویژگی‏های فیزیکوشیمیایی و بافتی استیک گوساله ماریناد شده بر اساس معادلات رگرسیونی

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4.Calkins, C.R., and Sullivan, G. A. 2007. Adding enzymes to improve beef tenderness. Beef facts, product enhancement. National Cattlemen's Beef Association, University of Nebraska. Available online: http://www.beefresearch.org.

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7. Desmond, E.M. and Troy, D.J. 2001. Effect of lactic and citric acid on low-value beef used for emulsion-type meat products. Lebensm.-Wiss. u. - Technology, 34: 374–379.

8.Ha, M., Bekhit A.E.D, Carne A., Hopkins D.L. 2013 Characterization of kiwifruit and asparagus enzyme extracts and their activities toward meat proteins. Food Chemistry, 136: 989–998.

9.He, F., Kim, H.W., Hwang, K.E., Song D.H., Kim Y.J., Ham, Y.K., Kim, S.Y., Yeo, I.J., Jung, T.J., and Kim, C.J. 2015. Effect of ginger extract and citric acid on the tenderness of duck breast muscles, Korean J.Food Science Annual, 35: 6. 721-730.

10.Ionescu, A., Aprodu, I., Pascaru, G. 2008. Effect of papain and bromelin on muscle and collagen proteins in beef meat. The Annals of the University Dunarea de Jos of Galati Food Technology, New Series. p: 9-16.

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12. Juarez, M., Aldai, N., López-Campos, Ó., Dugan, M.E.R., Uttaro, B., and Aalhus, J.L. 2012. Beef texture and juiciness. Handbook of meat and meat processing. CRC Press, Boca Raton, FL, 177-206.

13.Kadim, I.T., Al-Karousi, A., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Al-Maqbali, R.S., Al-Sinani, S.S.H., and Raiymbek, G. 2013. Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. Meat Science, 93: 564-571.

14.Kim, H., Choi, Y., Choi, J.i., Kim. Hack., Lee. Mi., Hwang. Ko., Song Dong., Lim. Yun., Kim, Cheon. 2013. Tenderization effect of soy sauce on beef M. biceps femoris. Food Chemistry, 139: 1. 597–603.

15.Kristinsson, H.G., and Rasco, B.A. 2000. Fish protein hydrolysates: production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition. 40: 43-81.

16.Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L. and Johnson, D.E. 2003. Staged injection marination with Calcium Lactate, Phosphate and salt may improve beef water-binding ability and palatability traits. Meat Science, 65. 967-972.

17.Lawrie, R.A. and Ledward, D. 2006. Meat science. 7 th ed., CRC Press, USA, 442 p.

18.Maqsood, S., Manheem, K., Gani, A., and Abushelaibi, A. 2018. Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness. J.of Food Science Technology, 55: 9. 3427-3438.

19. Mudalal, S., Babini, E., Cavani, C., and Petracci, M. 2014. Quantity and functionality of protein fractions in chicken breast fillets affected by white striping. J.of Poultry Science, 93: 2108-2116.

20.Naveena, B.M., Kiran, M., Reddy, K.S., Ramakrishna, C., Vaithiyanathan, S., and Devatkal, S.K. 2011. Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. Meat Science. 88: 727–732.

21.Naveena, B.M., Mendiratta, S.K., and Anjaneyulu, A.S.R. 2004. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Science. 68: 3. 363-369.

22.Palafox, H., Co´rdova-Murueta, J.H., Navarrete del Toro, M.A. and Garcı´a-Carren˜o, F.L. 2009. Protein isolates from jumbo squid (Dosidicus gigas) by pH-shift processing. Process Biochemistry. 44: 584-587.

23.Pawar, V.D., Mule, B.D., and MacHewad, G.M. 2007. Effect of marination with ginger rhizome extract on properties of raw and cooked chevon.  of Muscle Foods, 18: 4. 349-369.

24.Phillips, A.L., Means, W.J., Kalchayanand, N., McCormick, R.J. and Miller, K.W. 2000. Bovine placental protease specificity towards muscle connective tissue proteins. J.of Animal Science. 78: 1861–1866.

25. Prado, C.S., and De Felicio, P.E. 2010. Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks. Meat Science, 86: 430-435.

26.Ramezani, R., Aminlari, M., and Fallahi, H. 2003. Effect of chemically modified soy proteins and ficin‐tenderized meat on the quality attributes of sausage. Journal of Food Science, 68: 1. 85-88.

27.Soltanizadeh, N., Kadivar, M., Keramat, J., and Fazilati, M. 2008. Comparison offresh beef and camel meat proteolysis during cold storage. Meat Science. 80: 892-895.

28.Soltanizadeh, N., Kadivar, M. 2010. Chemistry and technology of meat and meat Products, Isfahan University of Technology Publishing Center, Isfahan 472p. (In Persian).

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30.Sultana, A., Nakanishi, A., Roy, B., Mizunoya, W., Tatsumi, R., Ito, T., and Ikeuchi, Y. 2008. Quality improvement of frozen and chilled beef formis with the application of salt-bicarbonate solution. Asian Australasian Journal of Animal Science. 21: 6. 903-911.

31.Taylor, R.G., Geesink, G.H., Thompson, V.F., Koohmaraie, M. and Goll, D.E. 1995. Is Z disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73: 1351-1367.

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