ICAR Research Data Repository for Knowledge Management
Use of natural plant proteases in tenderization of mutton
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Use of natural plant proteases in tenderization of mutton
Not Available |
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| Creator |
YP Gadekar, AK Shinde, GG Sonawane, VK Saxena, SV Bahire
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| Subject |
Cucumis trigonus, mutton, papain, tenderization
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| Description |
Not Available
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 Not Available |
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| Date |
2021-07-15T09:52:43Z
2021-07-15T09:52:43Z 2019-03-01 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/48232 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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