Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization
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DOI: 10.1007/s10068-020-00764-0
Abstract: A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures… read more here.
Keywords: sous vide; fruit extracted; synergistic effect; extracted enzymes ... See more keywords