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SEM micrographs of the pork loin prepared under several cooking conditions (×1000). (A) Raw pork loin, (B) 70 °C SV for 8 h without enzyme, (C) 70 °C SV for 8 h with Neutrase, (D) 70 °C SV for 8 h with crude pineapple enzyme and (E) 70 °C SV for 8 h with crude kiwifruit enzyme
