Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
| 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.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.date.accessioned | 2017-11-08T12:29:05Z | |
| dc.date.available | 2017-11-08T12:29:05Z | |
| dc.date.issued | 2017-10-25 | |
| dc.date.updated | 2017-11-08T12:19:02Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| 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.doi | 10.1111/jtxs.12305 | |
| dc.identifier.endpage | 19 | en |
| dc.identifier.issn | 1745-4603 | |
| dc.identifier.journaltitle | Journal of Texture Studies | en |
| dc.identifier.startpage | 1 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/4996 | |
| 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 |
