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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Materias: | |
| 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 |