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Meat tenderization by proteolytic enzymes after osmotic dehydration
B Gerelt1, Y Ikeuchi, A Suzuki
1Master's Program in Functional Biology, Graduate School of Science and Technology, 2-8050 Ikarashi, Niigata 950-2181, Japan.
Meat Science
|November 9, 2011
Summary
Contact-osmotic dehydration followed by proteolytic enzyme treatment effectively tenderizes meat. This method enhances enzyme penetration, reduces hardness, and improves tenderness scores, though it may affect juiciness and taste.
Area of Science:
- Food Science
- Biochemistry
- Meat Technology
Background:
- Proteolytic enzyme treatment is a common meat tenderization technique.
- Efficient enzyme introduction into meat cuts is crucial for effective tenderization.
Purpose of the Study:
- To investigate meat tenderization using proteolytic enzymes after contact-osmotic dehydration.
- To evaluate the effectiveness of papain and Aspergillus proteinases for tenderizing culled cow meat.
Main Methods:
- Meat samples underwent contact-osmotic dehydration for 18 hours.
- Dehydrated samples were dipped in papain or Aspergillus proteinase solutions for 3 hours.
- Treated and untreated meat were stored at 3–4°C and analyzed for texture, sensory properties, biochemistry, and histology.
Main Results:
- Contact-osmotic dehydration achieved approximately 80% enzyme solution penetration.
- Enzyme treatment significantly decreased meat hardness and increased tenderness scores.
- Papain treatment yielded the highest tenderness but reduced juiciness and taste compared to controls.
- Biochemical and histological analyses revealed myofibril fragmentation, myosin degradation, Z-line removal, and endomysium disruption in enzyme-treated meat.
Conclusions:
- Proteolytic enzyme treatment following osmotic dehydration is an effective method for meat tenderization.
- The combined approach enhances enzyme penetration and modifies meat microstructure for improved texture.
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