Effect of three different proteases on horsemeat tenderness during postmortem aging

Area of Science:

• Food Science
• Meat Science
• Biochemistry

Background:

• Postmortem aging significantly affects meat tenderness and cooking loss.
• Proteases play a crucial role in meat tenderization by degrading muscle proteins.

Purpose of the Study:

• To investigate the impact of papain, bromelain, and fungal protease on horse meat tenderness during postmortem aging.
• To evaluate the effects of these proteases on cooking loss, water retention, and muscle structure.

Main Methods:

• Semitendinosus muscle from horse meat was used as the raw material.
• Meat samples were injected with varying concentrations of papain, bromelain, and fungal protease.
• Meat tenderness was assessed using MFI (Myofibrillar Fragmentation Index) and shear force measurements.
• Muscle protein degradation was analyzed through SDS-PAGE.

Main Results:

• Cooking loss increased during postmortem aging, but low protease concentrations improved water retention.
• Protease addition significantly influenced MFI and shear force, with higher concentrations leading to increased MFI and decreased shear force (p <0.05).
• Degradation of muscle fibers (perimysium, endomysium), myosin light chain 2, and specific protein bands (20, 32, 75 KDa) was observed, along with the disappearance of Desmin and Troponin I.

Conclusions:

• Papain, bromelain, and fungal protease effectively improve the tenderness and eating quality of horse meat.
• Protease treatment leads to significant muscle fiber degradation and altered protein profiles, contributing to enhanced meat texture.