Use of natural plant proteases in tenderization of mutton

Abstract

In the present study wild kachri (Cucumis trigonus Roxb: wild melon) powder and papain were used to improve tenderness of meat of old animals. Various tenderizing treatments (per cent water/tenderizing agent to meat weight (w/w)) for mutton chunks were control (10% distilled water), T1 (2.5% kachri powder), T2 (2.25% kachri powder + 0.25% papain) and T3 (0.25% papain) for 48 h at refrigeration storage. The pH, moisture and ash contents of mutton chunks were comparable. Significantly higher (P<0.05) water holding capacity (%) was observed in T1 (35.19±1.40) than T2 (25.77±0.61) and T3 (30.79±2.54) samples. Shear force values (N/cm2)were reduced significantly (P<0.05) in T1, T2 and T3 groups (28.62±1.75, 28.41±1.73, 18.99±1.33) than the control (69.74±5.36)