Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin

Meat Science

Volumn 65, Issue 2, 2003, Pages 877-884

  Benito, María J ^a   Rodríguez, Mar ^a   Acosta, Raquel ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured meat products; Hardness; Penicillium chrysogenum; Protease; Proteolysis

Indexed keywords

HYDROLYSIS; MICROSTRUCTURE; MUSCLE; PROTEINS; TEXTURES;

DENATURATION;

MEATS;

PENICILLIUM; PENICILLIUM CHRYSOGENUM;

EID: 0038266965     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00294-2     Document Type: Article

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