Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality

Studying the Process of Enzyme Treatment on Beef Meat-Bone Paste Quality

Animal bones, particularly from cattle after slaughter, are commonly discarded, posing environmental challenges and highlighting the need for sustainable valorization. This study investigated the effect of enzyme and organic acid treatment on physicochemical properties, particle size, microstructure...

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Bibliographic Details
Main Authors: Assemgul Baikadamova, Aitbek Kakimov, Zhanibek Yessimbekov, Anuarbek Suychinov, Rasul Turagulov, Duman Orynbekov, Gulmira Zhumadilova, Yerlan Zharykbasov
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Applied Sciences
Subjects:
bone
meat-bone paste
enzyme action
pepsin
ascorbic acid
ultra-fine grinding
Online Access:https://www.mdpi.com/2076-3417/14/19/8703
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