EFFECT OF PLANT-DERIVED TENDERIZER ON MICROBIOLOGICAL STABILITY OF MEAT
ABSTRACT Unripe pawpaw which contains papain enzyme was used as a source of plant-derived tenderizer on meat samples and the microbiological stability of the treated meat studied. The raw meat had a bacterial count of 7.2×106, the cooked meat without paw-paw treatment had a bacterial count of 5.7×106 while the paw-paw treated meat had a […]
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