Fig. 1.

a Mean shear force values of carabeef rubbed with the commercial meat tenderizer and B. subtilis protease held at room temperature for 30 min. b Mean shear force values of carabeef rubbed with the commercial meat tenderizer and B. subtilis protease held at room temperature for 60 min. c Mean shear force values of carabeef injected with the commercial meat tenderizer and B. subtilis protease held at room temperature for 60 min. Mean shear force value with the same superscript are not significantly different at P ≥ 0.05