Tenderness and Structure of Chicken Meats with Papaya Extract Immersion (Carica papaya)

• Published in: Jurnal Biologi Tropis Vol. 20; no. 3; pp. 539 - 545
• Main Authors: Bulkaini, Bulkaini, Wulandani, B.R.D., Sumadi, I K, Dami Dato, Twenfosel O.
• Format: Journal Article
• Language: English
• Published: 12.01.2021

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the...