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Restriction lift date:2018-10-25
Citation:Botinestean, C., Gomez, C., Nian, Y., Auty, M. A. E., Kerry, J. P. and Hamill, R. M. 'Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes', Journal of Texture Studies, In Press. doi:10.1111/jtxs.12305
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.
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