Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated whether two plant proteases, papain and bromelain, incorporated into a red algae-based brine containing Palmaria palmata could enhance the quality of injected pork loin without compromising microbiological safety or sensory acceptance. Seven batches were produced: a control sample and six enzyme-treated samples containing papain or bromelain at 0.015%, 0.030%, and 0.045%. Overall, the enzymatic treatments had a limited effect on proximate composition. However, a modest decrease in fat content was observed, from 3.09% in the control sample to 2.70-2.82% in the samples treated with the highest concentrations of papain and bromelain (0.045%). In contrast, instrumental color and texture were strongly affected. Enzyme-treated samples became lighter, less red, and less saturated, with redness decreasing from 13.07 in the control to 5.19-6.66 in the highest-dose treatments and total color differences reaching 8.66. The most relevant effect was observed in texture, where papain and bromelain markedly reduced shear force, shear work, hardness, gumminess, and chewiness; shear force decreased from 26.22 N/cm² in the control to 10.78 N/cm² and 9.38 N/cm² in the batches treated with the highest enzyme concentrations. During refrigerated storage, total viable counts increased gradually but remained low, with a maximum of 4.56 × 10² CFU/g, while Escherichia coli, Salmonella spp., and Listeria monocytogenes were not detected. Sensory analysis further showed that enzymatic treatment improved perceived tenderness and juiciness without reducing overall acceptability. These findings indicate that papain and bromelain can be used as natural tenderizing tools in injected pork loin, offering a promising route toward cleaner-label meat products with improved texture and preserved microbiological quality.