Access to this article is restricted for 12 months after publication by request of the publisher.. Restriction lift date: 2018-10-25
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
Auty, Mark A. E.
Kerry, Joseph P.
Hamill, Ruth M.
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.
Tenderization , Papain , Bromelain , Impaired mastication , Meat
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
© 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.