Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging

Abstract This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 1...

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Bibliographic Details

Published in:	Food Science of Animal Resources
Main Authors:	Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
Format:	Article
Language:	English
Published:	Springer Nature 2024-03-01
Subjects:	chevon collagenase tenderization tenderizing enzyme wet-aged meat
Online Access:	https://doi.org/10.5851/kosfa.2023.e79