Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging

Abstract This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 1...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Springer Nature 2024-03-01
Sarja:	Food Science of Animal Resources
Aiheet:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
Linkit:	https://doi.org/10.5851/kosfa.2023.e79
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!