Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 6 Issue 3
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- Pages.163-168
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- 1974
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- 0367-6293(pISSN)
Studies on the Aging of Beef at Adding the Proteolytic Enzyme IV. Studies on the Tenderness Effect of Beef by Papain Treatment
단백질(蛋白質) 분해(分解) 효소(酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) IV. Papain 첨가(添加)에 의한 우육(牛肉)의 연화효과
- Youn, J.E. (Seoul Health Junior College) ;
- Yang, R. (Yonsei University)
- Published : 1974.09.28
Abstract
Authors investigated the tenderness effect of beef which was treated with papain and obtained results indicated as follow. 1. By using the sensory test, most desirable tenderness were obtained in 0.05% of enzyme solution for 40minute to 1 hour at
Papain을 처리(處理)하여 우육(牛肉)의 연화효과를 실험(實驗)한 결과(結果) 다음과 같다. 1. 관능검사(官能檢査)는 0.05% 효소액(酵素液)으로
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