Enhancing Steak Taste, Juiciness, Tenderness, and Acceptability through Bromelain-Enzyme Marination: A Sensory-Focused Approach
This study aimed to evaluate the effects of bromelain and papain proteolytic enzymes on the physicochemical and sensory properties of beef steak. Treatments included a control (P0, without proteases, papain marination for 20 minutes (P1) and 30 minutes (P2), and bromelain marination for 10 minutes (...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2025-06-01
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| Col·lecció: | Journal of Applied Food Technology |
| Matèries: | |
| Accés en línia: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/26992 |
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