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Pre-rigor infusion with kiwifruit juice improves lamb tenderness
J Han1, J D Morton, A E D Bekhit
1Faculty of Agriculture and Life Sciences, P.O. Box 84, Lincoln University, Lincoln 7647, Canterbury, New Zealand.
Meat Science
|April 27, 2010
Summary
Kiwifruit juice infusion significantly enhances lamb tenderness by increasing proteolytic activity and degrading myofibrillar proteins. This natural meat tenderizer offers an effective solution for improving lamb quality.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Meat tenderness is a critical quality attribute influencing consumer acceptance.
- Natural enzymatic tenderization methods are sought after in the meat industry.
Purpose of the Study:
- To investigate the efficacy of pre-rigor kiwifruit juice infusion in improving lamb meat tenderness.
- To elucidate the biochemical mechanisms underlying kiwifruit juice-induced meat tenderization.
Main Methods:
- Lamb carcasses were infused with kiwifruit juice (Ac), water (W), or a control (C) treatment (10% body weight).
- Post-mortem pH, shear force, and proteolytic activity were measured over six days.
- Myofibrillar protein degradation and m-calpain activation were analyzed.
Main Results:
- Kiwifruit juice infusion (Ac) resulted in significantly lower shear force, indicating enhanced tenderness.
- Ac and W treatments showed lower pH values compared to control during the initial post-mortem period.
- Enhanced proteolytic activity, myofibrillar protein degradation, and m-calpain activation were observed in Ac carcasses.
Conclusions:
- Pre-rigor infusion of kiwifruit juice is an effective method for tenderizing lamb meat.
- The tenderization effect is attributed to enhanced proteolytic activity and myofibrillar protein breakdown.
- Kiwifruit juice presents a potent, natural, and easily prepared meat tenderizer.
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