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

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dc.contributor.author Botinestean, Cristina
dc.contributor.author Gomez, Carolina
dc.contributor.author Nian, Yingqun
dc.contributor.author Auty, Mark A. E.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Hamill, Ruth M.
dc.date.accessioned 2017-11-08T12:29:05Z
dc.date.available 2017-11-08T12:29:05Z
dc.date.issued 2017-10-25
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 en
dc.identifier.startpage 1 en
dc.identifier.endpage 19 en
dc.identifier.issn 1745-4603
dc.identifier.uri http://hdl.handle.net/10468/4996
dc.identifier.doi 10.1111/jtxs.12305
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. en
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) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Wiley en
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. en
dc.rights.uri http://authorservices.wiley.com/author-resources/Journal-Authors/licensing-open-access/open-access/self-archiving.html#3
dc.subject Tenderization en
dc.subject Papain en
dc.subject Bromelain en
dc.subject Impaired mastication en
dc.subject Meat en
dc.title Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted for 12 months after publication by request of the publisher. en
dc.check.date 2018-10-25
dc.date.updated 2017-11-08T12:19:02Z
dc.description.version Accepted Version en
dc.internal.rssid 418030999
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Texture Studies en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en


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