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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...

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Principais autores: Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Nature 2024-03-01
coleção:Food Science of Animal Resources
Assuntos:
chevon
collagenase
tenderization
tenderizing enzyme
wet-aged meat
Acesso em linha:https://doi.org/10.5851/kosfa.2023.e79
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