Effect of the moringa leaves extract on the tenderization of <i>Longissimus</i> muscle in Indonesian native goats
Meat tenderization techniques often involve time-consuming processes or chemical additives that may raise health concerns or alter the taste of meat. Exploring alternative natural methods, such as utilizing proteolytic enzymes derived from moringa, presents an opportunity to address these limitation...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The V.M. Gorbatov All-Russian Meat Research Institute
2026-04-01
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| Serie: | Теория и практика переработки мяса |
| Soggetti: | |
| Accesso online: | https://www.meatjournal.ru/jour/article/view/551 |
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