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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Springer Nature 2024-03-01
סדרה:	Food Science of Animal Resources
נושאים:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
גישה מקוונת:	https://doi.org/10.5851/kosfa.2023.e79
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!