Indian Journal of Animal Research

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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
1Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India
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Cite article:- Khanna* N., Panda P.C. (2024). EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS. Indian Journal of Animal Research. 41(1): 55 - 58. doi: .
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
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