Effect of poultry meat tenderizers trisodium polyphosphate sodium chloride and papain on the microbial status of poultry meat
Singh, J.N.; Bhatia, B.S.
Indian Veterinary Medical Journal 8(4): 230-234
Trisodium polyphosphate reduced the microbial load of poultry meat whereas the papain in different concentrations increased the total and proteolytic count after i.v. and i.p. route of administration. NaCl and combination of NaCl trisodium polyphosphate and papain as tenderizer did not show any remarkable change in the microbial count.