Indian Journal of Animal Research, volume 41 issue 1 (march 2007) : 55 - 58

EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS

N. Khanna*, P.C. Panda

Affiliations

¹Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

Submitted|
First Online |
doi

Cite article:- Khanna* N., Panda P.C. (2025). EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS. Indian Journal of Animal Research. 41(1): 55 - 58. doi: .

ABSTRACT

Spent hen leg cuts were treated with different concentrations of papain (0, 0.025, 0.05,
0.075 and 0.1 %) at 3 and 5 % levels (w/w) to improve the tenderness of meat. Papain with
0.025 % concentration and at 3 % level produced significantly (P

KEYWORDS

REFERENCES

Bouton, P.E. et al. (1971). J. Food Sci., 36: 435.
Bouton, P.E. et al. (1977). J. Food Sci., 42: 132.
Chen, M.T. and Tseng, Y.Y. (1979). J. Chinese Agric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981) F A O (1991). Production Year Book. Food and Agriculture Organization of the United Nations, Rome.
F A O (2000). Food and Agriculture Organization, bulletin of statistics, volume 1. Food and Agriculture Organization of the United Nations, Rome. Vol. 41, No. 1, 2007 57
Froning, G.W. and Janky, D. (1971). Poultry Sci., 50: 1206-1209.
Huang, C.C. (1990). J. Chinese Soc. Anim. Sci., 19(1-2): 65-71.
Hudspeth, J.P. and May, K.N. (1967). Food Technol., 21: 1141-1142.
Mendiratta, S.K. and Panda, P.C. (1992). Livestock Advisor, 18(11): 12-21.
Mier, G. et al. (1962). Food Technol., 16: 111-114.
Ngoka, D.A. et al. (1982). Poult. Sci., 61: 1996-2003.
Parkes, M.R. and May, K.N. (1968). Poult. Sci., 47: 1236-1240.
Reed, G. (1975). General characteristics of enzymes. In: Enzymes in Food Processing. 2nd ed., Acad. Press, 15-29.
Sachdev, A.K. and Verma, S.S. (1990). Indian Poultry Rev., 21(11): 21-25.
Saffle, R.L. et al. (1967). Food Technol., 21: 784-788.
Sahoo, J., Panda, P.C. (1983. Indian J. Poult. Sci., 18: 21-27.
Sinha, S.K. and Panda, P.C. (1985). In: 5th Indian Conventional of Food Scientists and Technologists held at Vigyan Bhawan, New Delhi, April 3-5, Ref. No. 3, 35.
Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 1st Edn. East West Press, New Delhi.
Steel, R. G. D. and Torrie, J. H. (1981). Principles and Procedures of Statistics: A Biometrical Approach, 2nd Edn. McGraw Hill International Book Co., pp. 173-175.
Whiting, R.C., Jenkins, R.K. (1981). J. Food Sci., 46(6): 1693-1696

Disclaimer :

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board