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http://krishi.icar.gov.in/jspui/handle/123456789/48232| Title: | Use of natural plant proteases in tenderization of mutton |
| Other Titles: | Not Available |
| Authors: | YP Gadekar, AK Shinde, GG Sonawane, VK Saxena, SV Bahire |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-CSWRI Avikanagar |
| Published/ Complete Date: | 2019-03-01 |
| Project Code: | Not Available |
| Keywords: | Cucumis trigonus, mutton, papain, tenderization |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | In the present study wild kachri (Cucumis trigonus Roxb: wild melon) powder and papain were used to improve tenderness of meat of old animals. Various tenderizing treatments [per cent water/tenderizing agent to meat weight (w/w)] for mutton chunks were control (10% distilled water), T1 (2.5% kachri powder), T2 (2.25% kachri powder + 0.25% papain) and T3 (0.25% papain) for 48 h at refrigeration storage. The pH, moisture and ash contents of mutton chunks were comparable. Significantly higher (P<0.05) water holding capacity (%) was observed in T1 (35.19±1.40) than T2 (25.77±0.61) and T3 (30.79±2.54) samples. Shear force values (N/cm2)were reduced significantly (P<0.05) in T1, T2 and T3 groups (28.62±1.75, 28.41±1.73, 18.99±1.33) than the control (69.74±5.36). |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | The Indian Journal of Small Ruminants |
| NAAS Rating: | 5.95 |
| Volume No.: | Not Available |
| Page Number: | Not Available |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/48232 |
| Appears in Collections: | AS-CSWRI-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Yogesh &GGs art meat tendar 2019.pdf | 2.75 MB | Adobe PDF | View/Open |
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