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Effect of enzymatic treatment on tenderness characteristics of freeze-dried meat.

Author(s) : QUAGLIA G. B., LOMBARDI M., SINESIO F., et al.

Type of article: Article

Summary

Freeze-dried beef tenderized by bromelain was evaluated for the amount of soluble collagen and compressive texture. A sensory study to evaluate tenderness ratings and preference was conducted. Results indicate that the percentage of total soluble collagen doubles after only 7 minutes of bromelain treatment. Values of compression force and work were significantly reduced, showing a tenderness effect. For acceptability, a higher preference was registered for the tenderized than the untreated samples.

Details

  • Original title: Effect of enzymatic treatment on tenderness characteristics of freeze-dried meat.
  • Record ID : 1993-0558
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 2
  • Publication date: 1992

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