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Tenderization of Bovine Longissimus Dorsi Muscle using Aqueous Extract from Sarcodon aspratus

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2%...

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Detalles Bibliográficos
Autores principales:	Kim, Ho-Kyoung, Lee, Sang-Hoon, Ryu, Youn-Chul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662137/ https://www.ncbi.nlm.nih.gov/pubmed/26761876 http://dx.doi.org/10.5851/kosfa.2015.35.4.533

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