Effects of two commercial meat tenderizers on different cuts of goat\'s meat in Namibia

Abstract

Most meat consumed in Namibia is derived from poultry, cattle, sheep and pigs, despite the fact that majority of commercial and communal farmers in Namibia keep goats. Goat's meat is not available in the formal market or in the supermarkets in Namibia and is rarely used locally for domestic or commercial purposes due to ethical reasons, alleged poor taste, toughness and unpalatability. It is regarded by some to be for the poor sector of the community and for export only. Others consider goats as pets and a few consider goat's meat a delicacy for home use only. Research on meat tenderization has been carried out on beef, mutton and pork worldwide but very little has been done on goat meat. Meat tenderness has influence on softness, taste, palatability as well as preparation methods, carcass grade and meat price. Generally meat tenderness is indicated by age and species of the animal that indicate minimum cross linking of collagen and actomyosin effect in the muscles. In an attempt to increase goat's meat consumption in Namibia, two commercial meat tenderizers (acidic and enzymatic) were used and tested for their ability to tenderize different cuts of goat's meat. Three different cuts of the toughest parts of goat's meat, namely back, hind limbs and ribs were used for tenderization and to determine the effectiveness of the tenderizers. The first sample of three cuts was used for tenderizer one (acidic), the second for tenderizer two (enzymatic) and the third sample was un-tenderized and was used as a control. Trained panelists were asked to chew and evaluate tenderness of the coded braised goat meat samples on a hedonic scale and the mean results were subjected to statistical analysis. The results showed that the un-tenderized meat cuts (control) remained tough and hard compared to the tenderized ones, while there was no significant difference (p<0.05) between the two tenderized meat samples and the effectiveness of tenderizers to tenderize the three different cuts of goat meat. Panelists also evaluated the meat cuts equally. The cuts were tenderized equally and were regarded as soft.

Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

“…Many studies of marinated meat concluded that marinades containing pineapple juice had the greatest impact on meat tenderness and caused the most intense structural and textural alterations, although the attractiveness of the meat worsened [8,9]. Bromelain has been extensively studied by several authors as meat tenderizer for various animals such as steak, mutton, chicken, and pork [30,54,55]. Pineapple peel bromelain was an efficient softener for the steak, chicken, and squid [30].…”

Reducing Fat Content of Brazilian Traditional Preparations Does Not Alter Food Acceptance: Development of a Model for Fat Reduction That Conciliates Health and Culture

“…The meat was marinated in sequence to promote protein hydration. The presence of the pineapple bromelain promotes hydrolysis of myofibril proteins, resulting in increased meat softening by the collagenolytic activity of the enzyme (Bille, 2009).…”

Effect of Proteolytic Enzymes (Bromelain and Papain) on Sensory and Chemical Quality of Sukuti (an Indigenous Dried Meat Product of Nepal)

“…The sample B10 (10 mg/L bromelains) got the highest value of mean sensory score and found significantly different (p<0.05) from other samples at a 5% level of significance. The tenderizing effect of bromelain was due to the hydrolysis of muscle protein via fragmentation of the myosin heavy chain (Ketnawa &Rawdkuen, 2011 andBille &Taapopi, 2008). The heating process also affects the tenderization process.…”