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Effect of pre‐slaughter injections of papain on toughness in lamb muscles induced by rapid chilling
Author(s) -
Rhodes Douglas N.,
Dransfield E.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740241213
Subject(s) - papain , toughening , food science , chemistry , zoology , biology , toughness , biochemistry , materials science , enzyme , metallurgy
The toughening of lamb meat induced by rapid chilling was found to be prevented in carcasses given a pre‐slaughter injection of papain solution at the normal commercial dose level. Increased dose levels produced more tender meat.
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