1. Effect of papain tenderized on proteolysis and tenderness of air-dry chicken muscle made by spent layers
    木瓜蛋白酶嫩化处理对淘汰蛋鸡风鸡肌肉蛋白质水解和嫩度等品质的影响

2. Shearing force and sensory quality were used as the main evaluation indicators for optimizing the processing technology of tenderized dried pork slices.
    以剪切力或感官评价为考察指标，研制嫩化型猪肉脯。

3. Less tender cuts of meat are tenderized by cooking with moist heat. Development of boiler heat efficiency optimization system
    较硬的牛肉块可通过湿热的方法予以软化。火电厂锅炉热效率优化调整软件的开发