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Steam-Microwave Cooking Improved Meat Tenderness of Stewed Tenderloin and Enhanced Perceived Saltiness and Umami of Broth by Promoting Unfolding and Degradation of Protein

Crossref DOI link: https://doi.org/10.1007/s11947-025-03748-2

Published Online: 2025-01-15

Published Print: 2025-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sun, Ran

Shi, Xiaolu

Yao, Yishun

Cui, Heping

Mai, Qianting

Liao, Qiuhong

Hayat, Khizar

Zhang, Xiaoming

Ho, Chi-Tang
Funding

Funding for this research was provided by:

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd.

the National Key R&D Program of China (2023YFD2100500)
License Information

Text and Data Mining valid from 2025-01-15

Version of Record valid from 2025-01-15
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Article History

Received: 1 October 2024

Accepted: 7 January 2025

First Online: 15 January 2025

Declarations

:

: The sensory evaluation protocol involved in this study was approved by the Medical Ethics Committee of Jiangnan University, Wuxi, China (reference no.: JNU20211217IRB04).

: The authors declare no competing interests.

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