The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: an experimental design approach

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The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: an experimental design approach

Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant derived proteolytic enzymes as meat tenderizer. In this study, a novel protease...

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Bibliographic Details
Main Authors:	Ahmad, Mohammad Norazmi, Shuhaimen, Muhammad Shahrain, Abdullah, Erna Normaya, Omar, Muhammad Nor, Iqbal, Anwar, Ku Bulat, Ku Halim
Format:	Article
Language:	English English
Published:	Blackwell Publishing Ltd 2020
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/80907/ http://irep.iium.edu.my/80907/1/J%20Tex%20Std%20IREP.pdf http://irep.iium.edu.my/80907/6/Scopus%20-%20The%20applicability%20of%20using%20a%20protease%20extracted%20from%20cashew.pdf

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