The microbial enzymes used for soy protein digestion were validase from Aspergillus
oryzae (Val), neutral protease from Bacillus subtilis (NP), and alkaline protease from
Bacillus licheniformis (AP). The final unit of TBARS value was calculated with the
standard curve and expressed as mg of malonaldehyde equivalent per kg of sample
(mg MDA equivalent/kg). The data marked by an asterisk is significantly different as
compared to the control meat sample (P < 0.05).