Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of me...

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Xehetasun bibliografikoak

Egile Nagusiak:	Mihai Cătălin Ciobotaru, Bianca-Georgiana Anchidin, Diana-Remina Manoliu, Marius Mihai Ciobanu, Paul-Corneliu Boișteanu
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2026-06-01
Saila:	Foods
Gaiak:	meat tenderization proteolytic enzyme pork loin sensory evaluation meat quality consumer acceptability
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/15/12/2160
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