Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment

Abstract

Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

“…Kim et al [ 119 ] applied papain, bromelain, and other animal proteases (pepsin and pancreatin) to tenderize the hard texture of horse meat (thigh muscle of horse, 50–55 °C for 1–8 h duration in a water bath with enzymes), so to make it acceptable to elder people having difficulty in mastication and dental problems. The authors [ 119 ] observed significant improvement in tenderness by significantly ( p < 0.001) reducing hardness and resilience, thus making it suitable for elderly people with teeth problems/ mastication difficulties.…”

Effect of various thermal processing methods and pretreatment methods to reduce phosphorus content of chicken meat for CKD patients

“…a meat tenderizer, as a potential way to further reduce the phosphorus content of chicken meat. Proteolytic enzymes as meat tenderizers are mainly used to improve meat quality and palatability, as well as to prepare meat for elderly people with difficulty chewing (Cupisti et al , 2006; Kim and Joo, 2020). Phosphorus in foods is often present bound to proteins; thus, we hypothesized that immersion in a proteolytic enzyme would further increase the loss of phosphorus in cooked chicken meat.…”

Texture properties of parsnip (Pastinaca sativa L.) for the elderly base on the enzyme treatment

“…Referring to previous studies (Kim & Joo, 2020), parsnip and 2 g of each enzyme (cellulase, polygalacturonase and α‐amylase; added 0.1% of sample) were put into a vacuum pack and treated in a water bath at 50°C for 0.5, 1, 2, 3 and 4 h. All of these experiments were repeated three times each, and the untreated sample was set as a control.…”

“…Next, polygalacturonase is one of the most gradual methods used for root vegetable softening, which helps reduce the hardness of root vegetables by helping them in the final stages of pectin. However, although there are more studies on the use of polygalacturonase for root vegetables such as carrot, radish and beet, there are no reports of use for parsnip (Kim & Joo, 2020). Therefore, this study focussed on the application of polygalacturonase in addition to the cellulose previously examined for parsnip softening for elderly consumers.…”