Evaluation of exogenous plant based enzymes in a low-cost foodservice beef model
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This study was performed to determine the effects of an exogenous enzyme on the tenderness of beef hanging tenders over a 3-day storage period. The objectives were to evaluate the Slice Shear Force, myofibrillar fragmentation index, level of lipid oxidation, percent cook loss, and sensory panel analysis of treated beef hanging tenders. Thirty-two Choice, whole beef hanging tenders were seperated into 2 individual muscle pillars with the most uniform pillar being randomly assigned to one of four treatments; control, antioxidant, enzyme, and antioxidant+enzyme, with 8 replicates per treatment. The antioxidant treatment consisted of a 10% by weight solution of the Fortium[copyright]. The enzyme treatment utilized the Ribeye Tenderizer with Bromelain at 15% pump using a quarter concentration of the manufacturers recommended instructions. The antioxidant+enzyme treatment consisted of a combination of the antioxidant and enzyme treatments. Samples were injected using a single needle injection syringe and placed in a vacuum bag. All samples were stored in a cardboard box and placed in a 4 [degrees]C cooler to simulate a storage and transportation environment for a period of 3 days. At the end of the storage period, samples were removed and evaluated for Slice Shear Force, myofibrillar fragmentation index, lipid oxidation, cook loss, and sensory panel evaluation.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.