Czech J. Food Sci., 2004, 22(10):S299-S302 | DOI: 10.17221/10686-CJFS
Influence of high pressure and papain treatment on some aspects of beef meat quality
- N. SCHENKOVÁ, M. ŠIKULOVÁ, J. JELENÍKOVÁ, P. PIPEK, M. MAREK and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, E-mail: nada.schenkova@vscht.cz
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, microbial quality and some physico-chemical parameters (pH, drip loss, water holding capacity). Injection of papain and pressurisation to 100 MPa led to a significant increase of meat tenderness. Application of higher pressures did not lead to further tenderisation. After the 300 MPa pressure treatment the total flora of pressurised compared to untreated samples decreased of 2.5 log cycles.
Keywords: papain; pressure; beef; texture
Published: December 31, 2004 Show citation
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