Influence of high isostatic pressure and papain treatment on the quality of beef meat

Abstract

The influence of post-rigor injection of papain solution and/or high pressure treatment (100, 200, 300 MPa for 10 min) on the quality of beef meat (musculus longissimus lumborum et thoracis) was studied in terms of texture, colour and organoleptic quality. Injection of papain and pressurization to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderization but paler colour. After cooking (65 °C, 40 min), the proportion of hemichromes in all the papain and/or pressure-treated samples increased to the same level and all the colour differences were suppressed.