Efficiency of plant proteases bromelain and papain on turkey meat tenderness

• Main Authors: Doneva M., Miteva D., Dyankova S., Nacheva I., Metodieva P., Dimov K.
• Format: Article
• Language: English
• Published: Institute for Animal Husbandry, Belgrade 2015-01-01
• Series: Biotechnology in Animal Husbandry
• Subjects: tenderizing; turkey meat; bromelain; papin
• Online Access: https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2015/1450-91561503407D.pdf
• ISSN: 1450-9156; 2217-7140

The main subject of study is the effect the plant proteases bromelain and papain exert on turkey meat tenderness. Experiments are conducted with samples of raw meat in 3 different concentration levels of the enzyme solutions (50U/ml 100U/ml and 200 U/ml) and in 3 different time periods (duration) of treatment (24 h, 48 h, 72h). An increase in enzyme concentration and treatment duration results in a higher degree of protein hydrolysis in the turkey meat. The optimal conditions for hydrolysis with minimal loss of protein and highest retention of organoleptic qualities of the meat samples are established.