The study was carried out to observe some fundamental effect of spices on tenderization of beef, particularly round muscle part. The study has been investigated analytically in terms of histological and sensory test to compare the tenderizing effect of the spices with respective effect of commercial...
The study was carried out to observe some fundamental effect of spices on tenderization of beef, particularly round muscle part. The study has been investigated analytically in terms of histological and sensory test to compare the tenderizing effect of the spices with respective effect of commercial meat tenderizer and mechanical tenderizer on beef. The results of formal titration assay using casein as a substrate were that garlic, radish and ginger were stronger in protein hydrolysis than the other spices. Beef with spice treatment produced partial degradation of muscle fiber and connective tissue. Connective tissues and muscle fiber were generally degraded conspicuously by the treatment of commercial meat tenderizer. A general disruption and severing of muscle fibers and severing of connective tissue were seen in the area of blade penetration. The results of sensory test on the texture were that F-value of 11.27 is significant at the 1% of the sample. Beef treated with spices was significantly tenderer than beef without treatment at 5% level.
The study was carried out to observe some fundamental effect of spices on tenderization of beef, particularly round muscle part. The study has been investigated analytically in terms of histological and sensory test to compare the tenderizing effect of the spices with respective effect of commercial meat tenderizer and mechanical tenderizer on beef. The results of formal titration assay using casein as a substrate were that garlic, radish and ginger were stronger in protein hydrolysis than the other spices. Beef with spice treatment produced partial degradation of muscle fiber and connective tissue. Connective tissues and muscle fiber were generally degraded conspicuously by the treatment of commercial meat tenderizer. A general disruption and severing of muscle fibers and severing of connective tissue were seen in the area of blade penetration. The results of sensory test on the texture were that F-value of 11.27 is significant at the 1% of the sample. Beef treated with spices was significantly tenderer than beef without treatment at 5% level.
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