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ABSTRACTThis study was conducted to improve the qualities of meat curry prepared from tough sheep meat. Tenderization treatments given before or during preparation of meat curry included spraying of powder of dried cucumis fruits, marinating meat chunks in ginger rhizome paste, 0.75% citric acid solution, 0.6% papain enzyme solution or cooking of chunks in specially designed pressure cooker at 15 psi. All these tenderizing treatments caused significant improvement in sensory scores of sheep meat curry in comparison to control. Shear force and collagen values were significantly lower in all treated meat curry samples than the control. Although there was significant increase (...
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