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Evaluation of Ultrasonic and Papain Effect on Beef Tenderness.

Sorour Barekat, Nafiseh Soltanizadeh. 2016. Evaluation of Ultrasonic and Papain Effect on Beef Tenderness. 1st international and 24th Iranian food science and techology congress. 


Meat tenderness has long been cited as one of the most important attributes of meat which greatly influences consumer acceptability. Different methods are available for tenderizing process, although they have not fulfilled meat processor requirements in terms of production costs and modification of the meat properties. So, the present study was designed to investigate the effects of ultrasonic radiation, alone and coupled with papain on the tenderness of Longissimus dorsi muscle. For this purpose, samples were treated by ultrasound using a probe at 100 and 300 W for 10, 20, and 30 min in the presence and absence of 1% papain solution. Results indicated that the ultrasound and enzyme treatments and their combination significantly increased the enzyme activity (p<0.05). While enzyme treatment was able to bring about a significant enhancement on this property, combined treatment gave a rise to a greater enhancement in enzyme activity. Ultrasound was able to reduce shear force by about 17%. Even, better results were obtained when it was combined with enzyme, as meat tenderness was improved by 47%. Finally, among the treatments explored in this study, the best results was obtained when the combined treatment was applied. It may thus be concluded that the combination of ultrasound radiation and papain treatment could be used as a promising technique for improving beef tenderness.

Keywords: Tenderness, Papain, Ultrasound, Longissimus dorsi.




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