Abstract
The main subject of study is the effect the plant proteases bromelain and papain exert on turkey meat tenderness. Experiments are conducted with samples of raw meat in 3 different concentration levels of the enzyme solutions (50U/ml 100U/ml and 200 U/ml) and in 3 different time periods (duration) of treatment (24 h, 48 h, 72h). An increase in enzyme concentration and treatment duration results in a higher degree of protein hydrolysis in the turkey meat. The optimal conditions for hydrolysis with minimal loss of protein and highest retention of organoleptic qualities of the meat samples are established.
Highlights
IntroductionThere are several factors that determine meat tenderness: sarcomere length, myofibril integrity and connective tissue integrity
Tenderness belongs to the most important meat quality traits
Actomyosin toughness is attributed to myofibrillar proteins, whereas background toughness is due to connective tissue presence
Summary
There are several factors that determine meat tenderness: sarcomere length, myofibril integrity and connective tissue integrity. The latter one determines the quality of background toughness. (Qihe et al, 2006) These methods attempt to reduce the amount of connective tissue in the meat without that resulting in the breakdown of myofibrillar proteins. (Koohmaraie, 1996) Various physical and chemical methods have been developed to improve meat tenderness. Such meat tendernization methods include muscle stretching and electrical stimulation. The aforementioned physical and chemical methods improve meat tenderness with little effectiveness
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