Application of plant proteolytic enzymes for tenderization of rabbit meat
The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and ginger root). Two variants of marinade solutions are...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2018-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2018/1450-91561802229D.pdf |