Tenderizing device for butchery meat

• 1. 一种屠宰用肉块分类运转装置 [P] . 中国专利： CN212710216U . 2021-03-16
• 2. 肉鸭屠宰自动纠偏去除内脏装置 [P] . 中国专利： CN214015762U . 2021-08-24
• 3. Tenderizing device especially for butchery meat [P] . 美国专利： US5085614A . 1992-02-04

  机译： 屠宰肉嫩化装置

• 4. Tenderizing device, in particular for butchery meat. [P] . 法国专利： FR2660159B1 . 1992-07-17

  机译： 嫩化设备，特别是用于屠宰肉的嫩化设备。

• 5. Tenderizing device for butchery meat [P] . 法国专利： FR2464029B1 . 1983-08-26

  机译： 屠宰肉嫩化装置

• 1. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia [J] . Mekonnen Haileselassie, Habtamu Taddele, Kelali Adhana, 亚太热带生物医学杂志（英文版） . 2013,第005期
• 2. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City,Ethiopia [J] . Mekonnen Haileselassie, Habtamu Taddele, Kelali Adhana, 亚太热带生物医学杂志：英文版 . 2013,第005期
• 3. Isolation and Utilization of Protease Lactic Acid Bacteria as Meat Tenderizer [C] . Prima Retno Wikandari, Diah Puri P. Panggayuh, I Gusti Ngurah Agung Oka Dhana National Seminar on Chemistry . 2019
• 4. Characterization of callipyge phenotype effects on lamb skeletal muscle and meat tenderization of longissimus dorsi muscle by high ultimate pH. [D] . Zhang, Shenglan. 1999
• 5. Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat [O] . K. Narsaiah, Shyam N. Jha, Suresh K. Devatkal, 2011
• 6. Tenderization Mechanism of Meat during Post-mortem Aging: The Calcium Theory of Meat Tenderization [O] . Koui TAKAHASHI 1999
• 7. Danvers Butchery Meat Market and Cold Storage, Danvers, Massachusetts; Technical rept. series [R] . Anderson, J. R. 2004

• 1. Application of Bromelain Extract for Muscle Foods Tenderization [J] . Sunantha Ketnawa ,Saroat Rawdkuen . 食品与营养科学（英文） . 2011,第5期
• 2. Analog Devices公司 Devices EVAL—ADICUP360开发板 [J] . . 现代制造 . 2016,第016期
• 3. Enhanced Efficiency and Durability of Organic Electroluminescent Devices by Doping in Emitting LayerEnhanced Efficiency and Durability of Organic Electroluminescent Devices by Doping in Emitting Layer [J] . HUANGJing－song ,LIChuan－nan ,等 . 半导体光子学与技术：英文版 . 1999,第3期
• 4. 混合肉超声波复合嫩化特性与工艺优化 [C] . 周亚军 ,苏丹 ,石晶 . 第九届中国肉类科技大会 . 2011
• 5. 阿拉善双峰驼肉的嫩化及风干肉的研制 [A] . 马欣欣 . 2012