Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition

J. ochowska-Kujawska; K. Lachowicz; M. Sobczak; A. Ndzarek; A. Torz

doi:10.5897/AJB2013.12830

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12488

Full Length Research Paper

Effects of natural plant tenderizers on proteolysis and texture of dry sausages produced with wild boar meat addition

J. Å»ochowska-Kujawska1*, K. Lachowicz1, M. Sobczak1, A. NÄ™dzarek2 and A. Tórz2

1Department of Meat Science, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland. 2Department of Water Sozology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland.
Email: [email protected]

Article Number - 66AB8D726475
Vol.12(38), pp. 5670-5677 , September 2013
https://doi.org/10.5897/AJB2013.12830

Accepted: 27 August 2013
Published: 18 September 2013

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