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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Bibliografische Detailangaben

Hauptverfasser:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Springer Nature 2024-03-01
Schriftenreihe:	Food Science of Animal Resources
Schlagworte:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
Online-Zugang:	https://doi.org/10.5851/kosfa.2023.e79
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