The discussions which the study investigated were chicken and pork meat processing for elders via different tender mode. In this study, we want to evaluate the nutritions of elders and focus on animal protein. The experiment was injected marination with CaCl2, NaHCO3 and enzyme on pork and chicken meat quality traits. Treatment on the meat was analyzed proximent quality and textural properties by response surface stepwise regression. The best tender method was discovered the elder's sensory evaluation of different tender mode and observed degradation of myoglobulin by muscle tissue slice and SDS-PAGE (10%). The function of sous-vide cooking collocated with tenderization that was evaluated by textural properties and sensory evaluation. It looks for discussion about meat processing for elders.

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extracellular digestion：細(xì)胞外消化

過剩碳酸 extra-carbonic acid | (細(xì))胞外消化 extracellular digestion | (細(xì))胞外酵素;胞外酶 extracellular enzyme

urease：尿素分解酵素

(二)被水解成碳酸銨: 尿素在土壤中會受微生物群分泌的尿素分解酵素(Urease)的催化,水解成 碳酸銨(參考式 1),此即尿素的銨化作用. 尿素的銨化作用速率和土壤質(zhì)地,土壤肥沃度,土壤酸堿度,土壤水分,土 壤溫度有關(guān),