The effects of enzyme and phosphate injections on the quality of beef semitendinosus

Abstract

. 2005. The effects of enzyme and phosphate injections on the quality of beef semitendinosus. Can. J. Anim. Sci. 85: 327-334. In light of palatability concerns with beef semitendinosus (ST), its resistance to tenderization by more conventional methods, and its large content of elastin, investigation into the efficacy of enzyme injection was undertaken. Pancreatin, an enzyme cocktail for cheese making, was chosen for its content of elastase, amongst other enzymes, making it a suitable choice for use in the ST. To compare with uninjected controls, samples were prepared to contain a conservative level (0.01% delivered) of pancreatin, salt/phosphate brine, or a combination of enzyme with brine, injected to 105 or 110% green weight. Injection treatment significantly affected several meat quality attributes, while injection level did not. Where water alone was used as the enzyme carrier for injection, an excessive amount of drip loss was observed, with no improvement in tenderness. Salt/phosphate improved brine retention, increased pH, and resulted in darker meat colour. A significant reduction in shear was observed following injection with the enzyme/brine combination, results indicating that ST tenderness can be improved by 9-15% with the modest level of pancreatin used in this injection treatment. Further investigation is recommended to evaluate the tenderization potential using higher enzyme levels, and to examine the safety and sensory aspects of pancreatin use. Face aux préoccupations que soulèvent l'appétibilité de la viande du semi-tendineux (ST), la résistance de ce morceau à l'attendrissement par les méthodes classiques et la forte quantité d'élastine que renferme le muscle, les auteurs ont décidé d'étudier l'efficacité de l'injection d'enzymes en la matière. Ils ont choisi pour cela la pancréatine, mélange d'enzymes employé en fromagerie qui, en raison de sa teneur en élastase, notamment, pourrait convenir pour le ST. Ils ont préparé des échantillons contenant une dose prudente (0,01 % après inoculation) de pancréatine, de saumure de sel et de phosphate ou d'un mélange des deux et en ont injecté 105 % ou 110 % selon le poids avant fermentation avant de comparer le traitement aux témoins. Le mélange injecté affecte de manière significative plusieurs paramètres de la qualité de la viande, mais la dose ne le fait pas. Quand on utilise l'eau comme excipient de l'enzyme, on note une perte excessive de liquide au ressuage, sans que la tendreté s'en trouve améliorée. Le mélange sel/phosphate améliore la rétention de la saumure, relève le pH et donne une couleur plus foncée à la viande. L'injection du mélange saumure/enzyme réduit significativement la résistance au cisaillement, signe qu'on pourrait améliorer la tendreté du ST de 9 à 15 % avec le peu de pancréatine inoculée dans le cadre de l'expérience. Il faudrait effectuer des recherches plus poussées afin d'évaluer comment la viande serait attendrie si on employait une concentration plus élevée d'enzyme et pour préciser les incidences de la pancréatine sur la s...

Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins

“…The tenderness of meat is a result of several factors, including animal age, state of nutrition, sex, and muscle type. , Tenderization occurs during postmortem ageing through the action of endogenous enzymes and the degradation of proteoglycans. − The calpain system, caspase system, and cathepsin system were found to be mainly responsible for proteolysis during postmortem ageing. In addition, mechanical, chemical, and enzymatic methods have been developed to tenderize meat. , Mechanical methods usually involve the application of high pressure, blades, ultrasonication, and electric fields, whereas addition of calcium and phosphate is commonly used chemical protocols. − …”

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

“…The author suggested that the weight lost in these samples signified water-soluble sarcoplasmic proteins that contained myoglobin. The steaks treated with enzymes showed a lighter color, probably due to loss of myoglobin [51].…”

Enzymes in Meat Processing

“…84 Even the carrier solution used for enzyme injection may have significant effect on meat quality attributes. 85 Huerta-Montauti et al 86 found that treating beef muscles with papain containing brine solution in a vacuum tumbler permitted the throughout distribution of the enzyme to the entire muscle and allowed the breakdown of structural proteins.…”