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Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus
The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2%...
में बचाया:
| में प्रकाशित: | Korean J Food Sci Anim Resour |
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| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Korean Society for Food Science of Animal Resources
2015
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662137/ https://ncbi.nlm.nih.gov/pubmed/26761876 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.4.533 |
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