THE EFFECT OF LENGTH OF SOAKING IN PAPAIN ON MEAT WATER CONTENT, pH AND TENDERNESS OF CULLED LAYER HENS | THE EFFECT OF LENGTH OF SOAKING IN PAPAIN ON MEAT WATER CONTENT, pH AND TENDERNESS OF CULLED LAYER HENS
2014
LENGKEY, HENDRONOTO ARNOLDUS W | GARNIDA, DANI | SURYANINGSIH, LILIES | LENGKEY, HENDRONOTO ARNOLDUS W | GARNIDA, DANI | SURYANINGSIH, LILIES
英语. Twenty culled layer hens was test on the effect of length of soaking in papain on meat water content, pH and tenderness. The length of soaking are 15, 30, 45 and 60 minutes; and the experiment used Completely Randomized Design (CRD), and each treatment was repeated five times. Results indicated that 60 minutes soaking has the best on water content (58.59%), pH (5.60) and tenderness (10 mm/g/10 sec).
显示更多 [+] 显示较少 [-]保加利亚语. Twenty culled layer hens was test on the effect of length of soaking in papain on meat water content, pH and tenderness. The length of soaking are 15, 30, 45 and 60 minutes; and the experiment used Completely Randomized Design (CRD), and each treatment was repeated five times. Results indicated that 60 minutes soaking has the best on water content (58.59%), pH (5.60) and tenderness (10 mm/g/10 sec).
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