Open AccessTenderization and fragmentation of myofibrillar proteins in camel semitendinosus muscle of high connective tissue content using proteolytic extract from ginger rhizome and papain
Author(s) -
Heba H.S. Abdel-Naeem,
Mohamed M.T. Emara,
Adel Ibrahim,
Fathi El-Nawawi
Publication year - 2017
Publication title -
egyptian journal of food safety
Language(s) - English
Resource type - Journals
eISSN - 2735-5330
pISSN - 2314-5676
DOI - 10.21608/ejfsj.2017.169604
Subject(s) - tenderness , papain , myofibril , food science , connective tissue , meat tenderness , proteolytic enzymes , chemistry , enzyme , biochemistry , biology , genetics
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