INFLUENCE DU TRAITEMENT THERMIQUE SUR LES CARACTERISTIQUES TECHNOLOGIQUES DE LA VIANDE DE BOEUF MATURE AVEC BROMÉLINE

Abstract

Researches have been conducted on adult beef meat after 24 hours of slaughter. Proteolytic enzyme was added in different concentrations in the injection brine and then beef cuts were injected with different percentages of brine (10, 15% v/w). Effects generated by injecting samples of adult beef with bromelin were revealed after 24 – 48 hours of storage at 4 °C. For all treatments studied, pH values increased, the largest increases were observed in samples injected with the highest levels of bromelin and brine. Effect of exogenous proteolytic enzyme on the thermal losses of adult beef was influenced by enzymatic treatment conditions. Enzymatic tenderization with bromelin had a negative effect on water holding capacity of adult beef, causing a decrease compared with control samples. Increase of bromelin added brine, ageing time and the amount of brine injected decreased water holding capacity. Analytical data showed the tenderizing effect of bromelin, rigidity index values of the samples injected with bromelin being superior to control samples.

Keywords

• beef meat
• tenderization
• bromelin
• technological characteristics
• rigidity index