Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots

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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots

Meat tenderness is the most important criterion in food quality because it strongly inﬂuences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot...

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Bibliographic Details
Main Authors:	Ahmad, Mohammad Norazmi, Nik Hilmi, Nik Husna, Abdullah, Erna Normaya, Yarmo, Mohd Ambar, Ku Bulat, Ku Halim
Format:	Article
Language:	English English
Published:	Springer India 2020
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/79764/ http://irep.iium.edu.my/79764/13/79764_Optimization%20of%20a%20protease%20extraction.pdf http://irep.iium.edu.my/79764/19/79764_Optimization%20of%20a%20protease%20extraction_Scopus.pdf

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