Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

Journal of Food Science

Volumn 78, Issue 2, 2013, Pages

  Ha, Minh ^a   Bekhit, Alaa El Din ^a   Carne, Alan ^a   Hopkins, David L ^b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Bacterial; Fungal; Meat; Protease; Tenderization

Indexed keywords

CASEIN; COLLAGEN; MEAT TENDERIZER; PAPAIN; PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; BACTERIUM; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONNECTIVE TISSUE; DRUG COMBINATION; ENZYMOLOGY; FOOD HANDLING; FUNGUS; HYDROLYSIS; KINETICS; MEAT; METABOLISM; MUSCLE FIBRIL; PROTEIN DEGRADATION; PROTEIN INTAKE; SODIUM INTAKE;

ANIMALS; BACTERIA; CASEINS; CATTLE; COLLAGEN; CONNECTIVE TISSUE; DIETARY PROTEINS; DRUG COMBINATIONS; FOOD HANDLING; FUNGI; HYDROLYSIS; KINETICS; MEAT; MYOFIBRILS; PAPAIN; PEPTIDE HYDROLASES; PROTEOLYSIS; SODIUM, DIETARY;

BACTERIA (MICROORGANISMS); BOVINAE;

EID: 84873465332     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12027     Document Type: Article

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