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- THE TENDERIZATION OF BUFFALO MEAT USING GINGER EXTRACT vol.15, pp.4, 2005, https://doi.org/10.1111/j.1745-4573.2004.06403.x
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The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0% (v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap (no vacuum) storage at