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15 .   Influence of post - mortem treatment with proteolytic enzymes on tenderness of beef muscle

Authors: Daniela Istrati, Camelia Vizireanu, Rodica Dinică

Volume 18, Issue 1;
Pages: 70-75;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

The treatment with proteolytic enzymes is one of the popular methods to increase meat tenderization. The aim of this study was to evaluate the enzymatic tenderization with some tropical plant enzymes derived from papaya and pineapple: papain and bromelain. Researches had been conducted on adult beef meat after 24 hours of slaughter. Proteolytic enzymes were added in different concentrations in the injection brine and then beef cuts were injected with a specific percentage of brine (10% v/w). Effects generated by injecting samples of adult beef with papain (2 mg/100g meat), bromelain (2 mg/100g meat) and a mixture of papain and bromelain (mixture ratio 1:1, enzyme added 2 mg enzyme/ 100g meat ) were revealed after 24 - 48 hours of storage at 40C. Experimental data indicate that proteolytic enzymes weaken beef meat structure producing improvement of functional properties of adult beef. Papain and bromelain attacked connective tissue and myofibril proteins producing increase of hydroxiproline and free amino acids content in boiled beef cuts. A significant increase in tenderness by rigidity index measurement was observed in the samples treated with papain as compared with the samples tenderized with bromelain, papain in association with bromelain and the control.

Keywords: beef tenderization, brine injection, proteolytic enzymes, hydroxiproline, rigidity index

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