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Thai National AGRIS Centre was established in March 13, 1980 by General National FAO Committee, Ministry of Agriculture and Cooperatives cooperated with Food and Agriculture Organization of the United Nations. Collects information related to agricultural sciences and technologies produced/printed in Thailand including those of agricultural information about Thailand produced/printed in abroad Technical management of agricultural information system: indexing, cataloging, creating Thai Agricultural Database Care and preservation of valuable agric [...]

Journal Article

Journal article

Papain: Extraction and its use as meat tenderizer  [1991]

Sanchai Jaturasitha (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agriculture. Dept. of Animal Husbandry);

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Papaya (Carica papaya Linn) can be grown in every part of Thailand. All parts of the fruit are useful such as: peel for colour, fruit for consumption and latex for meat tenderizer. Papaya latex is a proteolytic enzyme consisting of 4 enzymes: Chymopapaya A and B, Papain and Papaya peptidase A. The common name of these enzymes is papain. Papain can digest protein in muscle fiber and connective tissue; and can be used for improving meat quality. Tenderness is the physical quality preferred by beef consumers. 8 drops of papain is adequate to tenderize 1 kilogram of beef. Papain production is not complicated and can be produced for industrial purpose. Papain as meat tenderizer does not accumulate toxin like other chemical meat tenderizer.

From the journal

Warasan Kaset

ISSN : 0857-0841