Using crude actinidin protease extract of kiwifruit to improve some quality attributes of Awassi rams meats | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 5, Issue 1, June 2012, Pages 10-20 | ||
| Authors | ||
| H. R. Abbas; H. H. Saleh | ||
| Abstract | ||
| The aim of the study was to examine the effect of different concentrations of crude actinidin enzyme extract from kiwifruit juice and distilled water on quality attributes of awassi rams meats. In this experiment twelve Awassi rams were used. The animals were divided into four groups, After exsanguinations of rams carcasses they were infused (10% body weight) with crude of actinidin enzyme extract of kiwifruit juice with 10 and 15% of extract, and other group was infused with distilled water and were compared with other groups a noninfusion treatment which were acted as a control. Thereafter samples from two main muscles, namely longissimus dorsi (LD) and Semimembranosus (SM) of the carcasses was chilled then frozen stored, until some of the physical tests and were analyzed and the chemical, biochemical changes to Awassi rams meat were monitored. The results showed a decrease in the rate pH decline on LD and SM muscle which was measured at time (0, 3, 6, 9, 12, 24 hours) postmortem among different treatments, It also reported lower values of the rate pH on the LD and SM muscle during the first of 12 hrs postmortem. It was revealed that treatment with enzyme extracted revealed ultimate pH after 9 hours, while treatment with distilled water required 12 hours, while the control groups reached the ultimate pH within 24 hours postmortem. No significant differences of the rate internal meat temperature in LD and SM muscle were observed among treatments postmortem except decreased of internal meat temperature during 3 hours postmortem when treated with enzyme extract. The results recorded higher values of glycolysis rate (R-value) in LD and SM muscle when treated with enzyme extract. Treated LD and LM muscle samples with 10 and 15% concentration of crude actinidin enzyme extract of kiwifruit juice led to improve water holding capacity in LD and SM muscles comparison with treatment control. The results showed that there were higher significant differences in total tyrosine/ tryptophan index (T.T/T) and protein tyrosine/ tryptophan (P.T/T) and non protein tyrosine/ tryptophan (N.P.T/T) in LD and SM muscle among treatments. It could be concluded that kiwifruit juice infusion is easily prepared meat tenderizer, which could contribute effectively to the meat tenderization process. | ||
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