The combined effect of ultrasound treatment and papain on the quality properties of beef
Individual ultrasound treatment or adding exogenous enzyme treatment such as papain has been successfully proven to not only marinate but tenderise the meat. Incorporating both treatments at the same time could further tenderise the meat but the quality of the meat might be compromised. Hence, this...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117578/1/117578.pdf http://psasir.upm.edu.my/id/eprint/117578/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_2__fr-nbs-3_ahmad_danial.pdf |
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