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Tenderizing Effect of Kiwifruit on Beef
Science of Cookery
Tenderizing effects of kiwifruit (Hayward, New Zealand) protease on beef shank were studied . Some pieces of the shank were incubated at 37℃ for 1 hour with homogenate of kiwifruit (piece A), with the homogenate inactivated by heating (piece B) or without any homogenate (piece C), then raw or inactivated homogenate was taken away and the pieces were boiled for 0.5 -2 hours, It was conthat piece A boiled for 0.5 or 1 hour was softer significantly than piece C boiled for 0.5 or 1 hour,doi:10.11402/cookeryscience1968.18.2_128 fatcat:nmgzs3a6ubeivkth5xkhppstri