# The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

> Research article (Meat Science, 2021) · cited 53× · AI/ML

**Wikidata**: [openalex:W3134746550](https://www.wikidata.org/wiki/openalex:W3134746550)  
**Source**: https://4ort.xyz/entity/the-influence-of-the-interaction-of-sous-vide-cooking-time-and-papain-concentration-on-tenderness-and-technological-char