Browsing by Subject "tenderness"

Sort by: Order: Results:

Now showing items 1-1 of 1
  • Möttönen, Sini (Helsingin yliopisto, 2020)
    In the literature review muscle composition, aspects affecting meat quality, the effects of heating and product safety were presented. Different tenderization techniques were evaluated and in particular different enzymes that are used in meat tenderizing purposes were targeted on as well as the effects of mechanical tenderization. The experimental part consisted of preliminary experiments and actual experiments. Preliminary experiments tested at which equipment and concentrations the experimental part is conducted. In the actual experimental part, the meat was tenderized mechanically and enzymatically, as well as by the process in use by using a long cooking time (control sample). Processing time was reduced by pretreatment. All samples were measured for pH as well as cooking loss and sensory properties were evaluated with a semi trained panel. In addition, the amount of soluble collagen was measured from the enzymatically treated samples and the control sample. The results indicate, that pre-treatments did not significantly change the pH or cookingloss. In addition, there were no statistically significant differences in sensory evaluations for either pre-treatment compared to the natural sample. Furthermore, the amount of soluble collagen was not statistically significant between enzymatically treated sample and the control sample. However, with regard to mechanical tenderizing, it is unclear whether the changes are sufficient to reach the same level of tenderness as in the control sample with shorter heat treatment time, but with the use of enzymatic pre-treatment, the processing time can be shortened and keep the same level of tenderness.