Home | Journal Of Tropical Biosciences | Journal Of Tropical Biosciences | Abstract | Reference

Year: 2016|   Volume No: 11|   Number No: 99|   ISSN: 0795-3089|   Page No: 99


AOAC. (1990). Official method of analysis of the Association of Official Analytical Chemistry, 15thedn.Washinton, D.C Crouse, J.D., Koohmaraie, M., & Seideman, S.D., (1991).

The relationship of muscle fibre size to tenderness of beef. Meat Sci. 1991; 30:295–302.

Dodge, J. L., E. Huff-Lonergan, S.M. Lonergan, & L. J. Rowe. (2002). μ-Calpain autolysis and calpastatin activity influences drip loss and tenderness of three porcine muscles. Journal of Animal Science. 80 (Suppl. 2) 52.

Federal University of Technology minna, (2012). Post graduate School prospectus. Federal University of Technology, Minna, Niger State. Pp: 1

Ionescu, A., Aprodu, I. &Pascaru, G. (2008). Effect of papain and bromelain on muscle and collagen proteins in beef meat. Fascicle VI-Food Technology, New Series, Year II (XXXI), 9-16.

Istrati, D., Vizireanu, C., Dima, F. & Dinica, R. (2011). Effect of marination with proteolytic enzymes on quality of beef muscle. Scientific Study and Research; Chemistry and Chemical Engineering, Biotechnology, Food Industry, 13(1), 081-089.

Iwe, M.O., 2002. Handbook of sensory methods and analysis.Rojoint Communication Service Ltd, Enugu, Nigeria.

Jiya, E.Z. (2001). Meat yield and carcass composition of broiler fed alkali, treated rice bran. Unpublished M. Tech. Thesis submitted to the Department of Animal Production, School of Agriculture and Agricultural Technology.

Kauffman, R.G., Cassens, R.G., Cherer, A. & Meeker, D.I. (1992). Variations in pork quality, history, definition, extent and resolution.National pork council publication, NPCP. Washington D.C.USA

Lori Aldan (2005).The cooks thesaurus. www.freefind.com. Retrieved June 29, 2016.
Michael, C. (2007). USDA (United States Department of Agriculture) Beef Quality Grades. Cooking for Engineers. Retrieved from http://www.cookingforengineers.com/.18th/02/2014, 20:02pm.

Rex E.L. &Daumantas, M. (1997). Current Protocols in Protein Science, 4(5), 1-36. Copyright 1997 by John Wiley & Sons, Inc. University of Minnesota, St. Paul, Minnesota.
SAS, (1998).Stastical Analysis System Institutes.User’s guide. SAS Institute Inc. Cary, N.C.

Savell, J.W. & Shackelford, S.D. (1992). The significance of tenderness to the meat industry. In Proceedings of the 45th reciprocal meat conference (pp. 43–46). Chicago, II: American Meat Science Association and National Live Stock and Meat Board.

Spackman, D.H., Stein, H.N. & Moore, S. (1958). Automatic recording apparatus for use in chromatography of amino acid. Journal Analytical Chemistry 30:1990-1991.

Tyszkiewicz, Z.I., Klossowska, B.M., Wieczorek U. & Jakubiec-Puka, A. (1997). Mechanical tenderization of Pork Meat: protein and water release due to tissue damage. Journal of Food science and Agriculture. 73:179-185.

Williams, P.G. (2007). Nutrition composition of red meat. Nutrition and Dietetic, 64(4), 2-7. Walter, L. (2008). Cancer remedies. Retrieved from: www.health-science- spirit. com/ cancer 6-remedies. 9th/ 12 / 2013, 13:17pm.

Warkup, C. C., Marie, S. & G. Harrington (1995). Expression of tissue proteinases and
regulation of protein degradation as related to meat quality. Ed. Quali D. Demeyer and F.J.M. Smulders ecceainst ultrechit. The Netherlands, p