Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B-30 |
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Authors: | AJ MILLER ED STRANGE RC WHITING |
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Affiliation: | Authors Miller, Strange, and Whiting are with the U.S. Dept. of Agriculture, ARS, Eastern Regional Research Center, 600 E Mermaid Lane, Philadelphia, PA 19118 |
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Abstract: | To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2°C or 11°C and were analyzed cither raw or after heating (40°C for 1 hr). Aerobic microbial load remained low (1–2X102 cfu/g) during the 24 hr 11°C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11°C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products. |
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