Influence of proteolytic and lipolytic enzymatic preparations on rheological properties of beef

✍ Scribed by Gudaszewski, T. ;Lesiów, T.

• Book ID: 102214942
• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 439 KB
• Volume: 34
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19900340802

✦ Synopsis

Significant correlations between all corresponding rheological parameters for raw meat cured with participation of the enzymatic preparation and raw meat after heat treatment were found. Therefore rheological properties of heated meat can be predicted according to the rheological properties of raw meat. According to sensory evaluation samples cured with the participation of enzymatic preparation and following heat treatment had better consistency than control samples without participation of the enzymatic preparation. Likewise the lower values of q0 of the examined samples in comparison with control sample point to an improvement of meat tenderness.