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Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived

Cristina Botinestean¹, Carolina Gomez², Yingqun Nian^1,3

¹Teagasc Food Research Centre, Ashtown, Dublin, Ireland.

Journal of Texture Studies

|October 26, 2017

Summary

Enzymatic tenderization using papain, alone or with bromelain, improved beef texture for older adults. Papain-based treatments enhanced meat tenderness but increased cook loss, offering potential for improved diets.

Keywords:

bromelain impaired mastication meat papain tenderization

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Area of Science:

Food Science
Meat Science
Biotechnology

Background:

Reduced meat intake in older adults is linked to mastication difficulties due to tough meat texture.
Fruit-derived proteolytic enzymes can improve meat tenderness by degrading muscle proteins and collagen.

Purpose of the Study:

To evaluate the efficacy of papain, bromelain, and a papain/bromelain mixture in tenderizing beef.
To assess the impact of enzymatic treatments on meat texture, color, and cook loss.

Main Methods:

Beef M. semitendinosus steaks were treated with papain, bromelain, a 50:50 papain/bromelain mixture, or a control.
Warner-Bratzler shear force, texture parameters, color, and cook loss were measured.

Main Results:

Treatments containing papain significantly reduced Warner-Bratzler shear force, indicating enhanced tenderness.
Papain and papain/bromelain treatments increased cook loss compared to bromelain alone and the control.
The papain/bromelain mixture yielded more tender meat with lower cook loss than bromelain alone.

Conclusions:

Papain and papain/bromelain enzymatic treatments effectively tenderize beef, making it more suitable for older consumers.
While improving tenderness, these treatments may reduce processing yield due to increased cook loss.
Findings support meat processors in developing texture-optimized beef products for individuals with mastication challenges.