Meat tenderisation effect of protease from mango peel crude extract
The objective of the present work was to investigate the effects of mango peel crude extract (MPCE) on meat tenderisation. MPCE possessed the proteolytic activity of 9,800 U/g. Beef top round (semimembranosus muscle) was incubated with MPCE (50 mL/100 g meat) for 1, 2, and 3 h at 25°C. Control (untr...
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| Main Authors: | , |
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| Formáid: | Journal Contribution |
| Teanga: | English |
| Foilsithe: |
2021
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| Ábhair: | |
| Rochtain Ar Líne: | http://agris.upm.edu.my:8080/dspace/handle/0/19148 |
| Clibeanna: |
Cuir Clib Leis
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