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首页> 外文期刊>Journal of Environmental Protection and Ecology >Influence of post-mortem treatment with bromelin on adult beef muscle tenderisation
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Influence of post-mortem treatment with bromelin on adult beef muscle tenderisation

机译：菠萝蛋白酶验尸对成年牛肌肉嫩化的影响

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摘要

The present study was conducted to evaluate bromelin effects on adult beef tenderness and cooking losses. The researches were carried out on adult beef muscle after 4 and 24 h post-slaughter. Proteolytic enzyme was added in different concentrations in injection brine and then the beef cuts were injected with a specific percent of brine, 5-20% (v/w), which has been chosen as optimum for beef meat tenderisation. After injection, the beef cuts were stored at 4°C for 24-48 h. The resist ance opposed by meat to compression has been significantly modified by enzymatic treatment with bromelin. The effect of proteolytic enzyme on cooking losses of the adult beef cuts was conditioned by the treatment conditions: injection time (pre-rigor or post-rigor), enzyme level, the duration of enzyme action and brine injection percent.
机译：进行本研究以评估菠萝蛋白酶对成年牛肉嫩度和烹饪损失的影响。研究在屠宰后4小时和24小时后对成年牛肉的肌肉进行。在注射盐水中添加不同浓度的蛋白水解酶，然后在牛肉切块中注入5％至20％（v / w）的特定百分比的盐水，这被选作牛肉嫩化的最佳选择。注射后，牛肉块在4°C下储存24-48小时。通过用菠萝蛋白酶进行酶处理，可以显着改善肉类抗压能力。蛋白水解酶对成年牛肉块蒸煮损失的影响取决于处理条件：注射时间（严格前或严格后），酶水平，酶作用的持续时间和盐水注入百分比。

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