Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

This study was performed to improve the techniques used for tenderizing red meat as elderly food. Beef meat was immersed in liposome encapsulated enzyme solution and the effect of protease encapsulation on the beef properties was analyzed. The protease encapsulation properties were analyzed accordin...

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Detalles Bibliográficos
Autores principales: Kim, Kwang-Il, Lee, Sang-Yoon, Kim, Soo-Jin, Seo, Jae-Hee, Lee, Joong-Kyu, Shin, Jung-Kue, Cho, Hyung-Yong, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973952/
https://www.ncbi.nlm.nih.gov/pubmed/27499672
http://dx.doi.org/10.5851/kosfa.2016.36.1.114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973952/
https://www.ncbi.nlm.nih.gov/pubmed/27499672
http://dx.doi.org/10.5851/kosfa.2016.36.1.114

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