The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: an experimental design approach

• Main Authors: Ahmad, Mohammad Norazmi, Shuhaimen, Muhammad Shahrain, Abdullah, Erna Normaya, Omar, Muhammad Nor, Iqbal, Anwar, Ku Bulat, Ku Halim
• Format: Article
• Language: English; English
• Published: Blackwell Publishing Ltd 2020
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/80907/1/J%20Tex%20Std%20IREP.pdf; http://irep.iium.edu.my/80907/6/Scopus%20-%20The%20applicability%20of%20using%20a%20protease%20extracted%20from%20cashew.pdf; http://irep.iium.edu.my/80907/; https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12529

Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant derived proteolytic enzymes as meat tenderizer. In this study, a novel protease...