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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	Springer Nature 2024-03-01
سلاسل:	Food Science of Animal Resources
الموضوعات:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
الوصول للمادة أونلاين:	https://doi.org/10.5851/kosfa.2023.e79
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!