Influence of microbial enzyme preparation upon structural and mechanical properties of meat raw materials from big ruminants
2002
Kuzelov, A. | Vasilev, K. | V"lkova-Jorgova, K. (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))
It has been established that the proteolytic enzyme preparation applied by us improves the tenderness of muscle and cordial tissue and significantly decreases the structural and plastic strenght. The specific effect of microbial enzyme preparation upon meat raw materials structural elements determines it as a suitable means for improving the structural and mechanical properties of low-finctional meat raw materials from big ruminants.
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Эту запись предоставил Institute of Agricultural Economics