Abstract
In order to improve the tastiness and tenderness of raw beef in the cooking of tough round steak, the effects of various proteolytic enzymes on meat were investigated. In the formation of tastiness and tenderness, the protease of Rhizopus genus mold was found to be best by the organoleptic test, followed by Bacillus subtilis alkaline protease, Bromelain and Ficin in the decreasing order. Every proteolytic enzyme used there showed that it had its own specific amount of enzyme activity to give the best tastiness and tenderness to meat. In the casesof Bromelain and Bacillus subtilis alkaline protease, however, the taste of meat is noticeab ly affected by the amount of enzyme used, and even a slightly larger amount of enzyme than that needed for the formation of tastiness turns out rather to give a bad taste.On the other hand a great excess of the amount of Rhizopus mold protease did not change the tastiness pro duced there. Some analytical experiments on meat digests were undertaken to clarify such dif ference in the effect on meat according to the kind of proteolytic enzyme, and the implica tion of the results was discussed.
