ASSESSMENT OF THE POTENTIAL OF COMMERCIALLY AVAILABLE ENZYMES IN MEAT TENDERIZATION

Autor:	S.L. Fawcett, D.A. McDOWELL
Rok vydání:	1986
Předmět:	chemistry.chemical_classification Enzyme Biochemistry chemistry Proteolytic enzymes food and beverages Specific activity Food science Bacterial enzymes Texture (geology)
Zdroj:	Foodservice Research International. 4:133-142
ISSN:	1745-4506 1524-8275
DOI:	10.1111/j.1745-4506.1986.tb00105.x
Popis:	The paper examines three areas: 1. The content and source of commercial plant, fungal, and bacterial enzymes which are currently recommended for meat tenderization. 2. The effects of proteolytic enzymes on meat and those factors associated with meat texture. 3. The effectiveness (specific activity) of currently available enzymic preparations against collagen.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::88edf0fa2478bb44e5aa67c4e84a8686 https://doi.org/10.1111/j.1745-4506.1986.tb00105.x Zobrazit plný text záznamu Plný text