Abraham, Robinson J.J.Pandiyan, A. Serma SaravanaDas, ChakradharBhaskar, KanchiTANUVAS2018-02-192018-02-192015http://krishikosh.egranth.ac.in/handle/1/5810041165TNV_THE_Y2015_MVM13018A 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.enVeterinary ScienceThesis