An Evaluation of the Tenderising Effect of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses with a Ficin-Water Solution

E. Baumann; K. Farag

An Evaluation of the Tenderising Effect of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses with a Ficin-Water Solution

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Baumann

E. Baumann Department of Food Science and Agri-Food Supply Chain Management, Harper Adams University Newport, United Kingdom; kfarag@harper-adams.ac.uk

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K. Farag

K. Farag Department of Food Science and Agri-Food Supply Chain Management, Harper Adams University Newport, United Kingdom; kfarag@harper-adams.ac.uk

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Type:: Chapter

Pages:: 704–705

DOI:: https://doi.org/10.3920/9789086868605_315

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Among the vegetable based proteolytic enzymes, ficin is generally regarded as one of the least effective tenderiser when compared to papain and bromelain yet some studies disagree. This work is thus aiming to test a procedure to potentially enhance the tenderisation effect of ficin by injecting it into hot, pre-rigor lamb carcasses on the premise that the residual carcass heat will improve the effect. Hot carcasses were needle injected with 105% of ficin-water solution and the longissimus dorsi (LD) and the semimembranosus (SM) excised, subjected to a sensory and Warner-Bratzel shear force evaluation and compared to a control and a post-rigor treated group. The pre-rigor method was then judged according to its effectiveness and commercial benefit.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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An Evaluation of the Tenderising Effect of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses with a Ficin-Water Solution

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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