Controlled aging of meat  use of granules containing the enzyme papain
2015
Hulova, I., Agroresearch Rapotin, Rapotin (Czech Republic) | Macak, J., Agroresearch Rapotin, Rapotin (Czech Republic) | Vacatko, E., Agroresearch Rapotin, Rapotin (Czech Republic)
The aim of this study is to test the action of the enzyme papain on beef tenderness, if it is applied to the surface in the form of easily soluble granules. Papain was incorporated into granules, which further contain sodium chloride, sodium tripolyphosphate, glucose, cellulose (the first variant), or starch (2nd variant). These granules were applied evenly on the meat samples. After the incubation 72 +/- 1 h increased tenderness of about 34 % and at 96 +/- 1 h of about 43 % in the first variant and about 45 % and 49 % for the second variant. The change of tenderness was analyzed with Warner-Bratzler shear force.
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