Meat product preparation by incorporating fermented meat trimmin
Meat tenderization
Meat tenderization with a proteolytic enzyme from Trichoderma re
Meat tenderization with a thermolabile protease
Meat tenderization with proteolytic enzyme-containing oil
Method and bacterial compositions for fermenting meats
Method and compositions for improved flavor and aroma in ferment
Method and compostion for the production of fermented sausage
Method for developing a red color in cured meat
Method for improving the qualities of meat and meat piece treate
Method for obtaining protein-containing animal feed from organic
Method for preparing and preserving fresh pasta
Method for preparing cured sausage and ham
Method for producing a proteinaceous product by digestion of raw
Method for production of a meat hydrolyzate
Method for rapidly developing a red color in meat using streptoc
Method for recovering and recycling animal waste materials
Method for removing cellulosic casings from sausages
Method for removing cellulosic casings from sausages
Method for restructuration of raw meat for production of restruc