Abstract
One of the most important physicochemical properties of meat is its tenderness. The impact of Leek (Allium ampeloprasum) extract and ultrasound on meat quality and molecular weight distribution of Longissimus lumborum muscles was studied. Samples have been treated with ultrasound (100 and 300 W during 10, 20, and 30 min) and Leek-derived exogenous proteases (16.9 and 33.8U/g) simultaneously and separately. The combined effect of enzyme and ultrasound in 10 and 20 min increased the pH value. It was also increased the proteolytic activity of meat. Regarding meat quality, the filtering residues, cooking loss, shear force, and hardness were reduced; water-binding capacity, emulsion capacity, and emulsion stability were improved. The electrophoretic pattern of myofibrillar proteins showed the muscle fibers were severely degraded in the combined treatments. It can be concluded that this process could be used as an alternative to the chemical tenderizing agents in the meat industry.
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