Methods for meat tenderization and their on texture

180 broilers, five weeks old broilers were used to asses the effect of transportation on broiler meat pH and tenderness, has been carried in Bandung, Indonesia. Using Completely Randomized Design (CRD), with five levels (P-0 slaughter at the farm, P-1 one hour transportation before slaughter, P-2 two hours transportation before slaughter, P-3 three hours transportation before slaughter, and P-4 four hours transportation before slaughter) and four times replications. Results indicated the meat pH are between 6.33 - 6.63. Even the result shows that the pH values increase when the transportation time more longer, but this results are between the normal meat pH (between 5.2 - 6.6). The meat tenderness were between 124.75 - 176.50 mm/g/10 sec. The meat tenderness was decreased when the transportation was prolonged.

The aim of this study was to investigate the enzymatic tenderization of mutton and chicken meat using papain, an enzyme derived from the peel of papaya, through the utilization of aqueous two-phase extraction. The extracted papain enzyme was then employed in a dipping method to assess its influence on the tenderness of the meat. Different concentrations of papain (ranging from 0.025% to 0.2%) were added to a solution, and the meat samples were dipped in specific concentrations of the enzyme solution. Texture profile analysis, cooking profile evaluation, and sensory assessment were conducted to determine the tenderness of the meat. The results demonstrated that as the concentration of papain increased, the tenderization of the meat improved. For chicken meat, a 0.2% papain concentration resulted in a hardness of 1.53N, compared to 29.83N for the control sample. Similarly, for mutton, a 0.2% papain concentration led to a hardness of 7.97N, while the control sample exhibited a hardness of 77.9N. Based on sensory evaluation, the 0.05% papain concentration was chosen for chicken meat, and a 0.125% concentration was selected for mutton to achieve optimal tenderization. These findings provide confirmation that papain, as a proteolytic enzyme, effectively enhances meat quality by improving tenderness.

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didnt influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasnt significant for tenderness, however it was significant for flavor. Ageing didnt affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didnt affect. Ageing and calcium chloride factor didnt influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasnt significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Industrial Applications of Selected <i>JFS</i> Articles

Chapter 17 - Cooking and novel postmortem treatments to improve meat texture and tenderness

Recently, tenderness of meat become more interest due to its relation with meat quality. Camel meat chunks were tenderized by injected with 20 and 40U of alkaline and acidic proteases which extracted from mullet viscera for 2, 4 and 6 hrs at room temperature. Alkaline and acidic proteases increased moisture content, WHC values, solubility of collagen, sarcoplasmic, myofibrillar and total protein of treated camel meat chunks. On the other hand, decreased protein content, cooking loss and shear force values of treated camel meat chunks. Sensory evaluation appeared improvement in juiciness, tenderness and overall acceptability of all treated camel meat chunks compared to untreated camel meat (control sample) with no significant differences in appearance and flavor between all camel meat samples. The results indicated that, camel meat chunks were tenderized and improved their quality by treated with alkaline and acidic mullet proteases.

Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Laying afkir has a weakness: the meat is hard. The tenderness of the meat is influenced by connective tissue protein; the older the connective tissue, the more it increases the toughness of the meat. The bromelain enzyme is an enzyme found in pineapples that can hydrolyze protein so that it can soften the meat. This study aims to determine egg-laying chicken meat’s physical and organoleptic properties by giving concentrations of pineapple peel extract (Ananas comosus L. Merr) 0%, 20%, 30%, and 40%. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. The results showed that administration of pineapple peel extract with concentrations of 0%, 20%, 30%, and 40% on Afkir layer chicken meat had a significant effect (P&lt;0.05) on cooking loss, pH, tenderness, and juiciness of Afkir chicken meat, but did not show a significant effect on the color, aroma, and taste of the organoleptic properties of discarded chicken meat, where P4 (40%) was the best treatment.

Objective of the paper was to investigate if adding of chromium in different forms (organic and inorganic) and levels (quantities) to mixtures for broilers has any effect on broiler meat traits. Investigation was carried out on 840 chickens divided into four groups - treatments. Differences between groups (treatments) were in the form (organic and inorganic) and quantity of added chromium preparation (200 and 400 ppb) in basic mixtures for chicken nutrition. At the end of fattening (42 days) 48 broilers were dissected and shares of certain tissues in breasts, thighs and drumsticks were determined as well as chemical composition and tenderness of meat. Based on obtained results it can be concluded that adding of chromium in the amount of 200ppb resulted in statistically very significant increase of share muscle tissue and decrease of share of fat tissue in breasts, also tendency of improvement of the muscle tenderness of breasts and drumsticks was registered. When chromium was added in the amount of 400ppb, tendency of decrease of fat content of white meat was registered. No statistically significant differences were established in case of addition of 200ppb of chromium in regard to share of muscle and fat tissue in breasts, chemical composition and tenderness of broiler meat.

The egg-laying chicken has a coarse texture with large fiber bonds, so it is classified as tough meat. The level of toughness of the meat can be improved by applying the compression technology using enzyme extracts such as papaya extract. The purpose of this study was to determine the effect of the level of use of papaya extract (Carica papaya) on the tenderness and structure of the rejected laying hens. The research material used was 4.500 g of egg rejected chicken meat and half-cooked papaya fruit extract. Meat tenderness testing is done by the Shear Press method, while observing the meat structure is done by microtechnical methods using binocular and digital microscopes. Data analysis of meat tenderness analysis with analysis of variance based on the Completely Randomized Design (CRD) of Unidirectional pattern with 4 treatments (P1= control, P2= 15%, P3= 30% dan P4= 45%) with 3 replications, while the meat structure was analyzed by calculating the average size of connective tissue and meat fibers in the form of millimicron units (µm). The results showed that soaking papaya meat extract with different concentrations significantly affected (P&lt;0.05) on the tenderness of laying hens. The tenderness of meat indicated by the value of meat breaking was ranges from 0.90 kg/cm2-1.36 kg/cm2. Observation of meat structure shows that the higher the concentration of papaya extract used to soak the meat, the connective tissue narrows and the muscle fibers widen.

The Contribution of Intramuscular Collagen to the Tenderness of Meat from Chickens with Different Ages

The Influence of Glycogen on the Tenderness of Broiler Meat

The rearing of Mojosari ducks in Indonesia has become increasingly important as an alternative source of animal protein. However, the high cholesterol content in duck meat presents a challenge to its consumption. This study aims to evaluate the effect of turmeric supplementation in feed on cholesterol levels in the liver, blood, and meat of Mojosari ducks, as well as the organoleptic quality of the resulting meat. The experiment utilized a factorial Randomized Completely Block Design (RCBD), where ducks were divided into four treatment groups based on turmeric dosage: 0%, 6%, 8%, and 10%. Parameters measured included cholesterol levels in the liver, blood, and meat, as well as organoleptic assessments of taste, aroma, texture, color, and tenderness of the meat. The results indicated that turmeric supplementation significantly reduced cholesterol levels in the liver, blood, and meat of the ducks, with the 8% and 10% turmeric groups showing the lowest cholesterol levels. Turmeric supplementation also improved the tenderness and color quality of the duck meat, although no significant differences were observed in taste and aroma. The reduction in cholesterol levels suggests the potential of turmeric as an effective feed additive for producing healthier duck meat that is more appealing to consumers. These findings have implications for the development of feed based on natural ingredients that can enhance duck meat quality and support the sustainability of the duck farming industry in Indonesia.

Bison (Bison bison), buffalo (Bubalus arnee), and yak (Bos grunniens) belong to the bovine family and represent alternative meat species to beef cattle (Bos taurus and Bos indicus). This chapter presents a broad overview related to the production, carcass characteristics, and meat quality (appearance, nutritional value, and palatability) of these three species. Bison are primarily raised for meat in North America and their production has many similarities to beef cattle. While the majority of buffalo and yak are raised in Asia primarily for dairy and draught power; mature animals are harvested for meat at the end of their productive lives. This leads to a wide range in slaughter ages and weights in buffalo and yak. Carcass characteristics vary among and within the three species with influences from age, gender, genetics, and size. The meat from these three species is nutrient dense, but composition varies according to the diet of the animals. Similar to beef, the tenderness of water buffalo and yak meat are negatively impacted by high age at slaughter. Meats from youthful water buffalo and bison have comparable tenderness to beef when raised under similar conditions. The tenderness of meat from youthful yak is also reported to be acceptable. The distinct production of these species contributes to differences in meat colour characteristics. The lightness of meat in these three species corresponds to differences in myoglobin concentration. While there are many gaps in our understanding of these species, research suggests meat characteristics can be improved through diet and production management.

ABSTRACTThree experiments were conducted to determine the effects of brining and cooking procedures on the tenderness of spent hens. These experiments included tests on the effect of brining and cooking procedure on 84‐wk‐old hens; effect of brining on the tenderness of 39, 84 and 108‐wk‐old hens; and the effect of force molt or low salt diet as well as brining on the tenderness of meat from 108‐wk‐old hens. Shear values were significantly lower for both light and dark meat from brined hens. Light meat from both brined and unbrined birds was significantly more tender than dark meat. Cooking procedures did not appear to affect tenderness of light meat, but smoked dark meat was significantly more tender than oven‐roasted dark meat. Feeding a low salt diet or force molting did not significantly affect the tenderness of meat from 108‐wk‐old hens.