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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Prif Awduron:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Springer Nature 2024-03-01
Cyfres:	Food Science of Animal Resources
Pynciau:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
Mynediad Ar-lein:	https://doi.org/10.5851/kosfa.2023.e79
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!