Effect of Papain on Tenderness of Spent Chicken Meat
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Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A study on the effect of papain on tenderness of spent hen meat by
different method of application víz. Marination, marination in combination With
Vacuum Lumbling, injection and injection in combination with Vacuum tumbling
and different conceniration of ultra refined papain powder (URPP) viz.100, 125
and 150 tyrosine units and control stored at 4 ± 1°C. Physico-chemical
characteristics víz. pH, Shear force value, Myofibrillar fragmentation index,
protein solubiiíty, collagen solubility and Organoleptic characteristics Were
anaiyzed at 30, 120 and 240 minutes.
Description
TNV_THE_Y2015_MVM13018
Keywords
Veterinary Science