Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

Abstract

Meat intakes in the older population are commonly reduced because the relatively tough texture of meat can impair mastication. Fruit-derived proteolytic enzymes have been reported to have beneficial effects on tenderness, by causing significant degradation of myofibrillar proteins and collagen. Three treatments including: papain, bromelain and a 50:50 mixture of papain/bromelain, alongside one control were applied to beef M. semitendinosus steaks. Effects on Warner - Bratzler shear force, texture parameters, color, and cook loss were determined. Both enzymatic treatments that included papain significantly reduced WBSF values (P<0.05) and increased cook loss. Beef steaks tenderized with papain and papain/bromelain offer potential for inclusion in older consumers' diets, but improvement in tenderization may be associated with a reduction in processing yield.