A Comprehensive Comparative Study on Tenderization of Beef using Plant Proteases in Food

Abstract

A comprehensive comparative study was conducted on the meat-tenderizing effects of nine plant protease containing foods: figs, pears, pineapples, kiwi fruits, melons, radishes, ginger, onions, and maitake mushrooms. Figs, pineapple, kiwi fruit, ginger, and maitake mushrooms exhibited elevated protease activity against casein at 4°C. SDS-PAGE revealed time-dependent degradation of myosin heavy chains and actin by fig, pineapple, and ginger soaking solution. No softening trend was observed in beef thighs treated with fig soaking solution. Taste analysis was conducted to determine the effect of bitter peptides produced by protein degradation. The results showed no increase in bitterness with fig, pineapple, and kiwi fruits treatments. In conclusion, these results suggest that pineapple possesses potential meat tenderizing effects at 4°C.