Physicochemical and sensory properties of carabeef treated with <i>Bacillus subtilis</i> (Ehrenberg) Cohn protease as meat tenderizer.

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第一作者： Kenneth Joseph C,Bureros

第一单位： 1Department of Biology and Environmental Science, College of Science, University of the Philippines Cebu, Gorordo Avenue, Lahug, 6000 Cebu City, Cebu Philippines.

作者： Kenneth Joseph C,Bureros ^[1] ; Erlinda I,Dizon ^[2] ; Katherine Anne C,Israel ^[2] ; Oliver D,Abanto ^[3] ; Fides Z,Tambalo ^[4]

作者单位： 1Department of Biology and Environmental Science, College of Science, University of the Philippines Cebu, Gorordo Avenue, Lahug, 6000 Cebu City, Cebu Philippines. ^[1] 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines. ^[2] 3Institute of Animal Science, College of Agriculture and Food Science, University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines. ^[3] 4National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, 4031 Los Baños, Laguna Philippines. ^[4]

关键词 Bacillus subtilis Carabao beef Meat tenderizer Protease assay Sensory evaluation

DOI 10.1007/s13197-019-04062-4

PMID 31975734

发布时间 2024-07-24

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