Evaluation of the changes by the time of application ofthe papain in the textural properties of beef

Abstract

Commercially there are meat pieces having a hard texture, which are rejected by the consumer reducing the economic benefi t in the commercialization. The hard texture of the meat can be modifi ed by physical, mechanical, chemical and enzymatic means from the use of pectolytic enzymes such as the papain. The effect caused by the addition of the papain in the textural properties of packaged beef and stored at 4°C and evaluated for 15 days, in order to establish the most favorable treatment time in the use of this enzyme. The evaluation was done on raw meat and cooked meat previously treated with papain in two times (1 to 3 hours). From the texture properties instrumentally measured was obtained that the papain reduces the hardness, increases the elasticity and the chewiness, decreases the stickiness as the time of the enzyme treatment increases. Papain in raw meat increases the adhesiveness and the chewiness. Papain reduces the hardness of the cooked meat up to the 9 day of storage being greater as the time of the enzymatic treatment increases, the elasticity only modifi es when the exposure time increases (3 hours), it is chewier when applying 1 hour and less adhesive.