THE EFFECT OF LENGTH OF SOAKING IN PAPAIN ON MEAT WATER CONTENT, pH AND TENDERNESS OF CULLED LAYER HENS

H. A. W. Lengkey, D. Garnida, L. Suryaningsih

Резюме: Twenty culled layer hens was test on the effect of length of soaking in papain on meat water content, pH and tenderness. The length of soaking are 15, 30, 45 and 60 minutes; and the experiment used Completely Randomized Design (CRD), and each treatment was repeated five times. Results indicated that 60 minutes soaking has the best on water content (58.59%), pH (5.60) and tenderness (10 mm/g/10 sec).

Ключови думи: culled layer hens; papain; pH; tenderness; water content

Дата на публикуване: 2017-03-15