Tenderization of Spent Hen Muscle Using Papain, Bromelin, or Ficin Alone and in Combination with Salts

Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers

“…eRBCA-2018-0941 which the meat is still in the intact form, however, has been a great challenge. Several attempts have been addressed in order to improve tenderness of spent layer meat mostly using enzymes (DeVitre & Cunningham, 1985;Kang et al, 2012) or using marinade treatments with salt and phosphate solutions (Chueachuaychoo et al, 2011). Alteration of collagen thermal stability, with an attempt to tenderize spent hen meat, was also demonstrated in the study of Sams (1990) in which layers (72 weeks of age) were fed with diets containing 0.18% β-aminopropionitrile (BAPN), a nucleophilic compound inhibiting formation of collagen cross linking, up to 64 days prior to slaughter.…”

Effect of Partially Purified Ginger Enzyme and Commercially Available Papain on Quality of Spent Hen Meat

“…The shear force value of GE and papain treated samples were almost closer to broiler meat. Devitre and Cunningham (1985) observed that fillets treated with sodium chloride plus sodium tripolyphosphate plus papain were the most tender. The decrease in shear force values and the increase in collagen solubility in ginger extract treated samples were quite similar to papain treated sample.…”

“…The reports of Mendiratta et al, (2000); Naveena et al, (2004) andSyed Ziauddin et al, (1995) have also suggested that ginger extracts showed a greater proteolytic activity towards collagen than actomyocin and showed increased collagen solubility and reduced shear values which resulted in improved tenderness of ginger marinated meat. Devitre and Cunningham (1985) reported that the fillets soaked in solutions of 1% sodium chloride and phosphate plus either papain, bromelin, or ficin were significantly more tender than all other treatments. Also mentioned those treated with sodium chloride plus phosphate plus papain were the most tender.…”

Tongkol (Euthynnus affinis) fermentation on organoleptics and its biochemistry

“…There was a decrease in the value of water content when compared to the water content of fresh tuna (75.286%). The lowest water content value was obtained in tuna fish with ferment Bromelin because bromelin works more actively on animal protein so that more water release occurs (Liu et al, 2008;DeVitre & Cunningham, 1985). While the papain enzyme works more actively on the vegetable protein (Winarno 1995in Taqwdasbrilian et al, 2013 so that the water content is higher.…”