摘要：The efîects of 2.5% NaCl, 2.5% NaCl-0.5% K2HPO4, corn and soybean oil and various plant enzymes (0.5% Bromelain, 0.5% Ficin, 0.5% Papain) additions on emulsion capacity of beef and the effects of various plant enzymes (0.5% Bromelain, %0.5 Ficin, 0.5% Papain) additions on water holding capacity of beef has been investigated. In summary, the addition of three different plant enzymes increased the emulsion and water holding capacity of beef. The addition of corn oil, 2.5% NaCl, and 0.5% papain increased the emulsion capacity of beef. The addition of papain increased the emulsion capacity whereas the addition of ficin was increasing water holding capacity of beef.
