Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain

Enzymatic tenderisation including bromelain enhances underused cuts of meat in emerged restructuring technology. Physicochemical and textural characteristics of restructured pork steak hydrolysed with bromelain for masticatory dysfunction people were evaluated. Restructured pork steak treated with b...

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Bibliographic Details
Main Authors: Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, Nattapon Kaisangsri, Orrapun Selamassakul, Khanok Ratanakhanokchai, Apiradee Uthairatanakij
Other Authors: Mahidol University
Format: Article
Published: 2022
Subjects:
Agricultural and Biological Sciences
Chemistry
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/75563
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Institution: Mahidol University

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https://repository.li.mahidol.ac.th/handle/123456789/75563

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