Abdeldaiem, M. H. and Hoda, G. M. Ali. (2013) Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract. Food Sci. Qual. Manag. 21, 12-25.
Aktas, N., Aksu, M. I., and Kaya, M. (2003) The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J Muscle Food 14, 181-194.
AOAC (2000) Official methods of analysis of AOAC. 16th ed, Association of Official Analytical Chemists, Washington DC.
Berge, P., Ertbjerg, P., Larsen, L. M., Astruc, T., Vignon, X., and Moller, A. J. (2001) Tenderizaion of beef by lactic acid injected at different times post mortem. Meat Sci. 57, 347-357.
Buyukyavuz, A. (2013) Effect of bromelain on duck breast meat tenderization. Master of Science in Food, Nutrition, and Culinary Science, University of Clemson, USA.
Chang, H. J., Wang, Q., Zhou, G. H., Xu, X. L., and Li, C. B. (2010) Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef semitendinosus muscle. J. Texture Stud. 41, 279-301.
Choi, K. H. and Laursen, R. A. (2000) Amino-acid sequence and glycan structures of cysteine proteases with proline specificity from ginger rhizome Zingiber officinale. Eur. J. Biochem. 267, 1516-1526.
Ertbjerg, P., Mielche, M. M., Larsen, L. M., and Moller, A. J. (1999) Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef. J. Sci. Food Agr. 79, 970-978.
Gerelt, B., Ikeuchi, Y., and Suzuki, A. (2000) Meat tenderization by proteolytic enzymes after osmotic dehydration. Meat Sci. 56, 311-318.
Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766.
Helander, E. (1957) On quantitative muscle protein determination. Acta Physiol. Scand. 41, 1-99.
Hopkins, D. L., Littlefield, P. J., and Thompson, J. M. (2000) A research note on factors affecting the determination of myofibrillar fragmentation. Meat Sci. 56, 19-22.
Ke, S., Huang, Y., Decker, E. A., and Hultin, H. O. (2009) Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci. 82, 113-118.
Ke, S. M. (2006) Effect of pH and salts on tenderness and water-holding capacity of muscle foods. Department of Food Science, University of Massachusetts Amherst, USA.
Kim, D. P. and Nam, H. K. (1977) Studies on the duck-meat (1) Amino acid composition of duck-meat protein. J. Korean Soc. Food Nutr. 6, 61-65.
Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Lee, M. A., Hwang, K. E., Song, D. H., Lim, Y. B., and Kim, C. J. (2013) Tenderization effect of soy sauce on beef M. Biceps femoris. Food Chem. 139, 597-603.
Li, C., Wang, D. Y., Xu, W. M., Gao, F., and Zhou, G. H., (2013) Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT-Food Sci. Technol. 51, 266-274.
Liao, G. Z., Wang, G. Y., Xu, X. L., and Zhou, G. H. (2010) Effect of cooking methods on the formation of heterocyclic aromatic amines in chichi and duck breast. Meat Sci. 85, 149-154.
Liu, Y., Xu, X. L., and Zhou, G. H. (2007) Changes in taste compounds of duck during processing. Food Chem. 102, 22-26.
Nafi, A., Foo, H. L., Jamilah, B., and Ghazali, H. M. (2013) Properties of proteolytic enzyme from ginger (Zingiber officinale Roscoe). Int. Food Res. J. 20, 363-368.
Naveena, B. M., Kiran, M., Sudhakar Reddy, K., Ramakrishna, C., Vaithiyanathan, S., and Devatkal, S. K. (2011) Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. Meat Sci. 88, 727-732.
Naveena, B. M. and Mendiratta, S. K. (2001) Tenderization of spent hen meat using ginger extract. Brit. Poultry Sci. 42, 344-349.
Naveena, B. M., Mendiratta, S. K., and Anjaneyulu, A. S. R. (2004) Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Sci. 68, 363-369
Olson, D. G. and Parrish Jr, F. C. (1976) Relationship of myofibril fragmentation index to measures of beef steak tenderness. J. Food Sci. 42, 506-509.
Olson, D., Parrish Jr, F. C., and Stromer, M. H. (1976) Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage. J. Food Sci. 41, 1036-1041.
Oreskovich, D. C., Bechtel, P. J., Mckeith, F. K., Novakofski, J., and Basgall, E. J. (1992) Marinade pH affects textural properties of beef. J. Food Sci. 57, 305-311.
Park, G. B., Chang, P. H., and Kim, Y. H. (1986) Changes in water holding capacity and fatty acid composition of duck meat during postmortem storage. J. Inst. Develop. Livestock Prod. 13, 1-7.
Rawdkuen, S. and Benjakul, S. (2012) Biochemical and microstructural characteristics of meat samples treated with different plant proteases. Afr. J. Biotechnol. 11, 14088-14095.
Shin, H. G., Choi, Y. M., Kim, H. K., Ryu, Y. C., Lee, S. H., and Kim, B. C. (2008) Tenderization and fragmentation of myofibrillar protein in bovine longissimus dorsi muscle using proteolytic extract from sarcodon aspratus. LWT-Food Sci. Technol. 41, 1389-1395.
Smith, D. P. and Fletcher, D. L. (1992) Duckling and chicken processing yield and breast meat tenderness. Poultry Sci. 38, 652-655.
Su, H. P., Huang, M. J., and Wang, H. T. (2009) Characterization of ginger proteases and their potential as a rennin replacement. J. Sci. Food Agric. 89, 1178-1185.
Syed Ziauddin, K., Rao, D. N., and Amla, B. L. (1995) Effect of lactic acid, ginger extract and sodium chloride on electrophoretic pattern of buffalo muscle proteins. J. Food Sci. Technol. 32, 224-226.
Thompson, E. H., Wolf, I. D., and Allen, C. E. (1973) Ginger rhizome: A new source of proteolytic enzyme. J. Food Sci. 38, 652-655.
Tsai, L. L., Yen, N. J., and Chou, R. G. R. (2012) Changes in muscovy duck breast muscle marinated with ginger extract. Food Chem. 130, 316-320.
Warner, K. F. (1929) Progress report of the mechanical test for tenderness of meat. J. Anim. Sci. 1929, 114-116.
Wheeler, T. L., Shackelford, S. D., Johnson, L. P., Miller, M. F., Miller. R. K., and Koohmaraie, M. (1997) A comparison of Warner-Bratzler shear force assessment within and among institutions. J. Anim. Sci. 75, 2423-2432.
Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., and Kerry, J. P. (2010) Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Sci. 85, 657-663.
Zhao, G. Y., Zhou, M. Y., Zhao, H. L., Chen, X. L., Xie, B. B., Zhang, X. Y., He, H. L., Zhou, B. C., and Zhang, Y. Z. (2012) Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism. Food Chem. 134, 1738-1744.