dc.contributor.author	Botinestean, Cristina
dc.contributor.author	Hossain, Mohammad
dc.contributor.author	Mullen, Anne Maria
dc.contributor.author	Kerry, Joseph P.
dc.contributor.author	Hamill, Ruth M.
dc.contributor.funder	Department of Agriculture, Food and the Marine, Ireland	en
dc.date.accessioned	2021-04-20T09:18:56Z
dc.date.available	2021-04-20T09:18:56Z
dc.date.issued	2021-03-09
dc.date.updated	2021-04-20T09:08:15Z
dc.description.abstract	The food industry has been slow in harnessing technological developments to expand opportunities and benefit the community. One such opportunity is in the application of proteolytic enzymes to the development of softer-textured meat products that require reduced mastication force, for those with impaired dentition, and reduced strength including older adults. Proteolytic enzymes haven't been fully explored for their potential in this area. Here a response surface methodology (RSM) was applied to model the interactive effects of sous-vide and papain application on texture, color, and cooking loss of meat. An innovative meat product formulation with a reduced toughness (120Â min cooking sous-vide and 0.01Â mg papain/100Â g) was optimized and the technological performance of the formulation was validated. Bias values of the optimized model were in the range of 0.97 to 1.06, while accuracy factors for shear force values, chewiness, TPA hardness, cooking loss, color parameters ranged from 1.00 and 1.06, both of which metrics indicated the reliability of the resultant models.	en
dc.description.sponsorship	Department of Agriculture, Food and the Marine, Ireland (FIRM programme (11/F/045) Meat4Vitality project)	en
dc.description.status	Peer reviewed	en
dc.description.version	Accepted Version	en
dc.format.mimetype	application/pdf	en
dc.identifier.articleid	108491	en
dc.identifier.citation	Botinestean, C., Hossain, M., Mullen, A. M., Kerry, J. P. and Hamill, R. M. (2021) 'The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products', Meat Science, 177, 108491 (9pp). doi: 10.1016/j.meatsci.2021.108491	en
dc.identifier.doi	10.1016/j.meatsci.2021.108491	en
dc.identifier.endpage	9	en
dc.identifier.issn	1873-4138
dc.identifier.issn	0309-1740
dc.identifier.journaltitle	Meat Science	en
dc.identifier.startpage	1	en
dc.identifier.uri	https://hdl.handle.net/10468/11210
dc.identifier.volume	177	en
dc.language.iso	en	en
dc.publisher	Elsevier Ltd.	en
dc.rights	© 2021, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.	en
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/	en
dc.subject	Beef	en
dc.subject	Elderly	en
dc.subject	Papain	en
dc.subject	Sous-vide	en
dc.subject	Tenderness	en
dc.title	The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products	en
dc.type	Article (peer-reviewed)	en

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Files

Original bundle

License bundle

Collections