Efficiency of plant proteases bromelain and papain on turkey meat tenderness
The main subject of study is the effect the plant proteases bromelain and papain exert on turkey meat tenderness. Experiments are conducted with samples of raw meat in 3 different concentration levels of the enzyme solutions (50U/ml 100U/ml and 200 U/ml) and in 3 different time periods (duration) of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2015-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2015/1450-91561503407D.pdf |