Application of pepsin enzyme from yellowfin tuna gastrics on the physical and histological characteristics of beef
The increase in tuna production in Indonesia has introduced waste-management challenges. Utilizing pepsin from tuna stomachs for beef tenderization is a potential solution for the food industry. This study aimed to assess the effects of different pepsin concentrations on beef characteristics. This s...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01026.pdf |
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