Application of exogenous enzymes to beef muscle of high and low-connective tissue.
Exogenous enzymes tenderize meat through proteolysis. Triceps brachii and Supraspinatus were randomly assigned to the seven enzyme treatments, papain, ficin, bromelain, homogenized fresh ginger, Bacillus subtilis protease, and two Aspergillus oryzae proteases or control to determine the extent of tenderization (Warner-Bratzler shear and sensory evaluation) and mode of action (myofibrillar or collagen degradation). Sensory evaluation showed improvement (P<0.0009) for tenderness and connective tissue component and all except ginger had a lower shear force than the control (P<0.003). Ginger produced more off-flavor than all other treatments (P<0.0001). Only papain increased soluble collagen (P<0.0001). Control samples were only significantly less than ficin for water soluble (P=0.0002) and A. oryzae concentrate for salt soluble proteins (P=0.0148). All enzyme treatments can increase tenderness via myofibrillar and collagenous protein degradation with no difference among high and low-connective tissue muscles.
Sullivan
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Department of Animal Science, University of Nebraska, A213 AnS, Box 830908, Lincoln, NE 68583-0908, USA.
Calkins
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D000818:Animals; D001230:Aspergillus / Q000201:enzymology; D001412:Bacillus subtilis / Q000201:enzymology; D002417:Cattle; D003094:Collagen / Q000378:metabolism*; D003238:Connective Tissue / Q000378:metabolism*; D010450:Endopeptidases / Q000494:pharmacology*; D005524:Food Technology; D020939:Zingiber officinale; D006801:Humans; D008460:Meat / Q000592:standards; D018485:Muscle Fibers, Skeletal / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism*; D028321:Plant Preparations / Q000494:pharmacology; D011897:Random Allocation; D012492:Salts; D012995:Solubility; D013314:Stress, Mechanical; D013649:Taste
D028321:Plant Preparations; D012492:Salts; D003094:Collagen; D010450:Endopeptidases