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首页> 外文期刊>Pakistan Veterinary Journal >Improving tenderness of spent layer hens meat using papaya leaves (Carica papaya).
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Improving tenderness of spent layer hens meat using papaya leaves (Carica papaya).

机译：使用番木瓜叶（番木瓜）改善花layer蛋的嫩度。

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Two experiments were performed to study the use of papaya leaves as a meat tenderizer. The first experiment was to evaluate the effect of papaya dry leaves added to hens' diet before slaughter. Spent hens (n=48) were used, half of them were fed a concentrate ration containing10% dried papaya leaves powder (DPLP) while others received layer ration (Control), for 10 days. The second experiment involved a comparison between papaya leaves juice (PLJ), fresh papaya leaves (FPL) and vinegar solution (VS) as marinades applied to meat for one or two hours before cooking. Spent layer hens (n=42) were used for tenderness evaluation method. After slaughtering and preparing the chickens two methods of cooking were used (oven and moist cooking). The cooked parts (breast, thigh and drumstick) were subjected to a panel test evaluation according to a designed questionnaire. Addition of dried papaya leaves powder to spent layer hens ration significantly (P<=0.05) increased the level of meat tenderness. Moist cooking had significantly (P<=0.05) improved meat tenderization compared to oven cooking. Meat treated with fresh papaya leaves had significantly (P<=0.05) improved tenderness. It was concluded that wrapping the tough meat of spent layer hens with fresh papaya leaves for one hour and moist cooking improve tenderness of meat.
机译：进行了两个实验来研究木瓜叶作为嫩肉剂的用途。第一个实验是评估宰杀前添加到母鸡饮食中的木瓜干叶的效果。使用废母鸡（n = 48），其中一半饲喂含10％干燥木瓜叶粉（DPLP）的浓缩日粮，其他则接受分层日粮（对照），持续10天。第二个实验包括比较木瓜叶汁（PLJ），新鲜木瓜叶（FPL）和醋溶液（VS），将腌泡汁在烹饪前一两个小时涂在肉上。用花蛋鸡（n = 42）作为嫩度评估方法。宰杀和准备鸡肉后，使用了两种烹饪方法（烤箱和潮湿烹饪）。根据设计的问卷对煮熟的部分（乳房，大腿和鸡腿）进行面板测试评估。将干木瓜叶粉添加到废蛋鸡日粮中（P <= 0.05）可显着提高肉的嫩度。与烤箱烹饪相比，潮湿烹饪具有显着（P <= 0.05）改善的肉嫩度。用新鲜木瓜叶处理过的肉具有显着（P <= 0.05）改善的嫩度。结论是用新鲜的木瓜叶将废蛋鸡的坚韧的肉包裹一小时，并且潮湿的烹饪可以改善肉的嫩度。

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