Optimising the tenderisation and saturated fat reduction in beef by ginger extract using response surface method / Assoc. Prof. Dr. Zainal Samicho, Assoc. Prof. Dr. Norashikin Saim and Dr. Azami Zaharim

• Main Authors: Samicho, Zainal (Assoc. Prof. Dr.), Saim, Norashikin (Assoc. Prof. Dr.), Zaharim, Azami (Dr.)
• Format: Research Reports
• Language: English
• Published: 2006
• Subjects: Biochemistry; Photochemistry; Analytical chemistry
• Online Access: http://ir.uitm.edu.my/id/eprint/48706/1/48706.pdf; http://ir.uitm.edu.my/id/eprint/48706/
• Institution: Universiti Teknologi Mara

The purpose of this study was to investigate the usage of ginger ("Halia Putih": Zingiber officinale Rose, var Officinale and "Halia Bara": Zingiber officinale Rose, var Rhubrum Thailade) on the tenderisation and saturated fat reduction of beef. Ginger extracts were diluted in th...