Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method

Abstract

ABSTRACT The effect of different activity levels of papain and bromelin on shear force values and protein hydrolysis product formation in bovine deep pectoral muscle tissue was studied at two rates of heat penetration. Slow cooking required much lower activity levels than did fast cooking in order to produce the same reduction in shear force for both papain and bromelin. In general, increasd enzyme activity level resulted in increased levels of water‐soluble protein hydrolysis products. Regression lines and correlation coefficients for free‐amino‐bearing compounds and free hydroxyproline vs shear force indicated that progressive enzyme induced loss of physical integrity was accompanied by increased solubilization of the protein hydrolysis products measured.