| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540456 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Crude enzyme extract from Calotropis procera latex has significant meat tenderisation effect. ⺠The crude enzyme extract can reduce meat toughness by selectivity for degrading myofibrillar proteins. ⺠Crude enzyme extract from Calotropis procera latex shows distinct tenderisation effect against each meat sample. ⺠Evidence supports a role for crude enzyme extract from Calotropis procera latex in meat tenderisation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Saroat Rawdkuen, Manon Jaimakreu, Soottawat Benjakul,