Analysis of the impact of exogenous preparations of cysteine proteases on tenderness of beef muscles Semimembranosus and Longissimus thoracis et lumborum

Abstract

The aim of this study was to investigate the impact of exogenous cysteine proteases on beef tenderness from Holstein-Friesian x Limousin multibreed muscles with varying collagen content. We evaluated pH, length of sarcomeres, basic muscle composition, color in the L*a*b* system, total and non-soluble collagen content, Warner-Bratzler shear force (WBSF), water holding capacity (WHC), myofibril fragmentation index (MFI) and protein analysis using SDS-PAGE electrophoresis with Western blotting. We found that collagen content was significantly higher in Semimembranosus (SM) compared to Longissimus thoracis et lumborum (LTL). In contrast fat content was significantly higher in LTL than SM. Cysteine protease content was associated with reduced Warner-Bratzler shear force and troponin T levels during meat aging. MFI and the number of proteins with a mass of 32–27 kDa increased. Papain, bromelain and ficin degraded myofibrillar proteins that consequently increased beef tenderness without affecting WHC or color of the meat.