dc.contributor.author |
Botinestean, Cristina |
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dc.contributor.author |
Gomez, Carolina |
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dc.contributor.author |
Nian, Yingqun |
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dc.contributor.author |
Auty, Mark A. E. |
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dc.contributor.author |
Kerry, Joseph P. |
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dc.contributor.author |
Hamill, Ruth M. |
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dc.date.accessioned |
2017-11-08T12:29:05Z |
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dc.date.available |
2017-11-08T12:29:05Z |
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dc.date.issued |
2017-10-25 |
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dc.identifier.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 |
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dc.identifier.startpage |
1 |
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dc.identifier.endpage |
19 |
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dc.identifier.issn |
1745-4603 |
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dc.identifier.uri |
http://hdl.handle.net/10468/4996 |
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dc.identifier.doi |
10.1111/jtxs.12305 |
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dc.description.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. |
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dc.description.sponsorship |
Department of Agriculture, Food and the Marine ((11/F/045), Meat4Vitality: Enhancement of texture, flavor and nutritional value of meat products for older adults) |
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dc.format.mimetype |
application/pdf |
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dc.language.iso |
en |
en |
dc.publisher |
Wiley |
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dc.rights |
© 2017 Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Botinestean, C. et al. (), Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes. J Texture Stud. Accepted Author Manuscript., which will been published in final form at http://dx.doi.org/10.1111/jtxs.12305. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. |
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dc.rights.uri |
http://authorservices.wiley.com/author-resources/Journal-Authors/licensing-open-access/open-access/self-archiving.html#3 |
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dc.subject |
Tenderization |
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dc.subject |
Papain |
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dc.subject |
Bromelain |
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dc.subject |
Impaired mastication |
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dc.subject |
Meat |
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dc.title |
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes |
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dc.type |
Article (peer-reviewed) |
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dc.internal.authorcontactother |
Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie |
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dc.internal.availability |
Full text available |
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dc.check.info |
Access to this article is restricted for 12 months after publication by request of the publisher. |
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dc.check.date |
2018-10-25 |
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dc.date.updated |
2017-11-08T12:19:02Z |
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dc.description.version |
Accepted Version |
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dc.internal.rssid |
418030999 |
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dc.contributor.funder |
Department of Agriculture, Food and the Marine
|
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dc.description.status |
Peer reviewed |
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dc.identifier.journaltitle |
Journal of Texture Studies |
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dc.internal.copyrightchecked |
No !!CORA!! |
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dc.internal.licenseacceptance |
Yes |
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dc.internal.IRISemailaddress |
joe.kerry@ucc.ie |
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