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Paul A Dawson - One of the best experts on this subject based on the ideXlab platform.
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antibacterial effects of natural Tenderizing enzymes on different strains of escherichia coli o157 h7 and listeria monocytogenes on beef
Meat Science, 2014Co-Authors: Hanan L Eshamah, Hesham T Naas, J C Acton, Paul A DawsonAbstract:Abstract This study determined the efficacy of actinidin and papain on reducing Listeria monocytogenes and three mixed strains of Escherichia coli O157:H7 populations on beef. The average reduction of E. coli O157:H7 was greater than that of L. monocytogenes and higher concentrations of either protease yielded greater reduction in bacterial populations. For instance, actinidin at 700 mg/ml significantly (p ≤ 0.05) reduced the population of L. monocytogenes by 1.49 log cfu/ml meat rinse after 3 h at 25 & 35 °C, and by 1.45 log cfu/ml rinse after 24 h at 5 °C, while the same actinidin concentration significantly reduced the populations of three mixed strains of E. coli O157:H7 by 1.81 log cfu/ml rinse after 3 h at 25 & 35 °C, and 1.94 log cfu/ml rinse after 24 h at 5 °C. These findings suggest that, in addition to improving the sensory attributes of beef, proteolytic enzymes can enhance meat safety when stored at suitable temperatures.
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bactericidal effects of natural Tenderizing enzymes on escherichia coli and listeria monocytogenes
Journal of Field Robotics, 2013Co-Authors: Hanan L Eshamah, Hesham T Naas, James R Rieck, Paul A DawsonAbstract:The objective of this study was to determine the antimicrobial activity of proteolytic, meat-Tenderizing enzymes (papain and bromelain) against E. coli and L. monocytogenes at three different temperatures (5, 25 and 35°C). Two overnight cultures of E. coli JM109 and L. monocytogenes were separately suspended in 1% peptone water and exposed to a proteolytic enzyme (papain or bromelain) at three different temperatures. Bromelain concentrations (4 mg/ml) and (1 mg/ml) tested at 25°C against E. coli and L. monocytogenes, respectively, were the most effective concentrations tested reducing populations by 3.37 and 5.7 log CFU/ml after 48 h, respectively. Papain levels of (0.0625 mg/ml) and (0.5 mg/ml) were the most effective concentration tested at 25°C against E. coli and L. monocytogenes, respectively, reducing populations by 4.94 and 6.58log CFU/ml after 48h, respectively. Interestingly, the lower papain concentration tested (0.0625 mg/ml) was more effective than the higher concentration (0.5 mg/ml) against E. coli at all three temperatures. As expected, the temperature was directly related to enzyme efficacy against both E. coli and L. monocytogenes.
A R Sams - One of the best experts on this subject based on the ideXlab platform.
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Tenderizing spent fowl meat with calcium chloride 1 effects of delivery method and tumbling
Poultry Science, 1997Co-Authors: A R SamsAbstract:Abstract In this study, different methods of 0.2 M or 0.3 M CaCl2 delivery into hot-boned spent Leghorn breast fillets followed by tumbling were evaluated. The CaCl2 was delivered by adding 10% (wt/wt) solution into the tumbler, injection 10% (wt/wt) into the fillet, or soaking at room temperature for 15 min followed by soaking at 2 C for 45 min. All these treatments were subjected to either tumbling at room temperature for 1 h or no tumbling. Water injected and untreated samples served as controls. All fillets were baked and sheared with an Allo-Kramer cell. Introduction of 0.2 M CaCl2 through different delivery methods was not sufficient to improve spent fowl meat tenderness, even when followed by tumbling. When 0.3 M CaCl2 injection was followed by tumbling, the mean shear value of the hot-boned spent hen fillets was reduced to near the tenderness level acceptable to consumers. However, when tumbling was performed on the fillets treated with calcium introduced by methods other than injection, the shear values were higher than samples using the calcium injection method. Therefore, tumbling in combination with injection of 0.3 M CaCl2 is essential for maximal tenderization of spent fowl meat.
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Tenderizing spent fowl meat with calcium chloride 3 biochemical characteristics of tenderized breast meat
Poultry Science, 1997Co-Authors: A R SamsAbstract:Abstract Biochemical characteristics of spent fowl meat injected with calcium chloride or sodium chloride were evaluated. Hot-boned breast fillets were injected to 10% (wt/wt) with 0.3 M CaCl2 or 0.6 M NaCl, tumbled, and aged 24 h. Tumbling was conducted at 20 C, -635 mm Hg, 20 rpm for 1 h. Hot-boned and cold-boned (24 h) fillets were used as controls. One fillet from each carcass was baked and sheared with an Allo-Kramer cell, whereas the other fillet was used for biochemical analysis. Shear values indicated that both CaCl2- and NaCl-treated samples had significantly (P 0.05) to cold-boned samples. The CaCl2 injection treatment significantly elevated (P 0.05) among all treatments, which indicated that CaCl2 or NaCl did not contribute to meat tenderness through degradative changes in collagen. Calpain data indicated that mu-calpain had disappeared by 24 h aging in all treatments. The m-calpain activity was significantly lower (P 0.05) to that of hot-boned controls. Sarcomeres of CaCl2-treated samples were significantly shorter (P 0.05) to those of hot-boned controls, and were shorter than those of NaCl-treated muscles. The sarcomere length and calpain data suggest that CaCl2 tenderized fillets by ionic strength and calcium-specific effects (possibly a proteolytic action), whereas the NaCl solution tenderized by ionic strength effect at a similar conductivity level to that of the CaCl2 solution.
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Tenderizing spent fowl meat with calcium chloride 4 improved oxidative stability and the effects of additional aging
Poultry Science, 1997Co-Authors: K L Woods, K S Rhee, A R SamsAbstract:Abstract The goal of these experiments was to determine the effects of CaCl2 and NaCl injections on spent fowl meat tenderness and oxidative stability. Two hundred spent Leghorn hens were used in this two-part study. In the first experiment, breast fillets from 160 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2 or H2O, vacuum tumbled, and either cooked immediately after tumbling or aged at 1 C for 23 h prior to cooking. Although the CaCl2 injection reduced shear values without aging, additional tenderization occurred during the aging period. In the second experiment, breast fillets from 40 spent Leghorn hens were harvested immediately after death, injected with 0.3 M CaCl2, 0.6 M NaCl, 0.15 M CaCl2 + 0.3 M NaCl, or H2O, vacuum tumbled, and then aged at 1 C for 23 h before cooking. The three salt injection treatments reduced shear values to a similar extent, but the sarcomeres were significantly longer for the NaCl treatment than the CaCl2 or combination treatments. Panelists preferred the CaCl2 + NaCl fillets over the CaCl2 fillets. Replacing some of the CaCl2 with NaCl maintained the Tenderizing effect, and panelist comments indicated that the slight aftertaste of the 0.3 M CaCl2 treatment was reduced. The sodium contribution of the 0.6 M NaCl treatment would also be reduced by the CaCl2 + NaCl treatment.
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Tenderizing spent fowl meat with calcium chloride 2 the role of delayed application and ionic strength
Poultry Science, 1997Co-Authors: G J Veeramuthu, A R SamsAbstract:Abstract Solutions of 0.6 M NaCl and 0.3 M CaCl2 having similar conductivities were used to evaluate the ionic strength effects on spent fowl meat tenderness. Breast fillets were deboned immediately after bleeding (hot-boned) and NaCl or CaCl2 was injected into them at two different times (
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research note anatomical location of application influences the Tenderizing effectiveness of electrical stimulation of broiler carcasses
Poultry Science, 1992Co-Authors: A R Sams, D M Janky, M G DukesAbstract:Abstract In each of two trials, 45 male broilers were slaughtered by conventional methods. Fifteen carcasses per trial received high voltage electrical stimulation (820 V, 340 mA; 2 s on and 1 s off for five pulses) applied to the cervical region of the neck. Fifteen carcasses received this same stimulation applied to the clavicular region of the breast, and 15 carcasses were unstimulated controls. Breast fillets (Pectoralis superficialis) were harvested at 1.25 h post mortem, aged for 23 h, cooked, and evaluated for Allo-Kramer shear value. Anatomical location of electrical stimulation application significantly improved the effectiveness of the treatment in improving the tenderness of early-harvested fillets. Application of the stimulation at the neck resulted in meat with a mean shear value (8.6 kg/g of meat) similar to that of controls (8.3 kg/g of meat), whereas stimulation to the breast resulted in meat with a significantly decreased shear value (6.3 kg/g of meat). When compared with the control and the neck application treatments, stimulation to the breast yielded more carcasses having meat with shear values below the toughness threshold of 8 kg/g of meat.
Suresh K. Devatkal - One of the best experts on this subject based on the ideXlab platform.
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Comparative efficacy of different Tenderizing agents for tenderization of spent hen meat
Indian journal of poultry science, 2020Co-Authors: Sanjod Kumar Mendiratta, A. S. R. Anjaneyulu, V. Lakshmanan, Suresh K. DevatkalAbstract:To compare the efficacy of different Tenderizing agents on spent hen meat of poultry, cuts from Rhode Island Red layers aged above 7 weeks were dipped within half an hour of slaughter in different solutions containing 0.04% papain, 0.3M calcium chloride (CaCl2), 1% sodium tripolyphosphate (STPP), 1% acetic acid, 2% sodium chloride (NaCl) and I% sodium bicarbonate (NaHCO3) The concentrations of these Tenderizing agents were selected based on preliminary trials. Cuts were marinated for 2 and half hours, aged for next 20 hours at 4±1°C and evaluated for physico-chemical (pH, water holding capacity, moisture, total meat pigments, cooking yield, ash content and shear force value), microbiological and organoleptical qualities. All treatments caused significant (P
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Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat
Journal of Food Science and Technology, 2011Co-Authors: K. Narsaiah, Suresh K. Devatkal, Anjan Borah, Desh B. Singh, Jhari SahooAbstract:Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat meat. Pomegranate fruit products were also explored for tenderization effect on goat meat. Tenderization of goat meat with pomegranate seed powder improved the textural properties marginally with slight adverse colour change and taste. Samples treated with PRP got lower score for colour in sensory evaluation and there was adverse effect on taste of treated meat. Blade tenderization and 4% PSP proved better for tenderization and were compared with control and 0.2% papain in goat meat chunks. The cooked samples treated with papain and blade incisions got better sensory scores and required lesser shear force compared to 4% PSP and control. Overall the papain treated meat was superior in terms sensory attributes followed by blade incision and PSP. The results suggested that the blade incisions can be used for tenderization of goat meat. Pomegranate seed powder maybe considered for mixing with other spices to marinate goat meat mainly for its beneficial effects.
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comparative efficacy of different Tenderizing agents for tenderization of spent hen meat
Indian journal of poultry science, 2004Co-Authors: Sanjod Kumar Mendiratta, A. S. R. Anjaneyulu, V. Lakshmanan, Suresh K. DevatkalAbstract:To compare the efficacy of different Tenderizing agents on spent hen meat of poultry, cuts from Rhode Island Red layers aged above 7 weeks were dipped within half an hour of slaughter in different solutions containing 0.04% papain, 0.3M calcium chloride (CaCl2), 1% sodium tripolyphosphate (STPP), 1% acetic acid, 2% sodium chloride (NaCl) and I% sodium bicarbonate (NaHCO3) The concentrations of these Tenderizing agents were selected based on preliminary trials. Cuts were marinated for 2 and half hours, aged for next 20 hours at 4±1°C and evaluated for physico-chemical (pH, water holding capacity, moisture, total meat pigments, cooking yield, ash content and shear force value), microbiological and organoleptical qualities. All treatments caused significant (P<0.05) reduction in shear force values in comparison to controls. Between treatments, reduction was maximum in CaCl2 treated samples. Flavour was significantly (P<0.05) lower for CaCl2 and acetic acid treated samples. Tenderness score was significantly (P<0.05) higher in CaCl2, NaHC3 and STPP, while overall acceptability score turned out to be significantly (P<0.05) higher in STPP and NaHCO3 marinated samples. The study revealed that besides STPP and NaHCO3, CaCl2 marination seems to be an effective and economical method for tenderization of spent hen meat; however, there is need to counter the negative effect of CaCl2 on flavour of meat.
Hanan L Eshamah - One of the best experts on this subject based on the ideXlab platform.
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antibacterial effects of natural Tenderizing enzymes on different strains of escherichia coli o157 h7 and listeria monocytogenes on beef
Meat Science, 2014Co-Authors: Hanan L Eshamah, Hesham T Naas, J C Acton, Paul A DawsonAbstract:Abstract This study determined the efficacy of actinidin and papain on reducing Listeria monocytogenes and three mixed strains of Escherichia coli O157:H7 populations on beef. The average reduction of E. coli O157:H7 was greater than that of L. monocytogenes and higher concentrations of either protease yielded greater reduction in bacterial populations. For instance, actinidin at 700 mg/ml significantly (p ≤ 0.05) reduced the population of L. monocytogenes by 1.49 log cfu/ml meat rinse after 3 h at 25 & 35 °C, and by 1.45 log cfu/ml rinse after 24 h at 5 °C, while the same actinidin concentration significantly reduced the populations of three mixed strains of E. coli O157:H7 by 1.81 log cfu/ml rinse after 3 h at 25 & 35 °C, and 1.94 log cfu/ml rinse after 24 h at 5 °C. These findings suggest that, in addition to improving the sensory attributes of beef, proteolytic enzymes can enhance meat safety when stored at suitable temperatures.
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bactericidal effects of natural Tenderizing enzymes on escherichia coli and listeria monocytogenes
Journal of Field Robotics, 2013Co-Authors: Hanan L Eshamah, Hesham T Naas, James R Rieck, Paul A DawsonAbstract:The objective of this study was to determine the antimicrobial activity of proteolytic, meat-Tenderizing enzymes (papain and bromelain) against E. coli and L. monocytogenes at three different temperatures (5, 25 and 35°C). Two overnight cultures of E. coli JM109 and L. monocytogenes were separately suspended in 1% peptone water and exposed to a proteolytic enzyme (papain or bromelain) at three different temperatures. Bromelain concentrations (4 mg/ml) and (1 mg/ml) tested at 25°C against E. coli and L. monocytogenes, respectively, were the most effective concentrations tested reducing populations by 3.37 and 5.7 log CFU/ml after 48 h, respectively. Papain levels of (0.0625 mg/ml) and (0.5 mg/ml) were the most effective concentration tested at 25°C against E. coli and L. monocytogenes, respectively, reducing populations by 4.94 and 6.58log CFU/ml after 48h, respectively. Interestingly, the lower papain concentration tested (0.0625 mg/ml) was more effective than the higher concentration (0.5 mg/ml) against E. coli at all three temperatures. As expected, the temperature was directly related to enzyme efficacy against both E. coli and L. monocytogenes.
Ying Wang - One of the best experts on this subject based on the ideXlab platform.
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the effect of cacl2 marination on the Tenderizing pathway of goose meat during conditioning
Food Research International, 2017Co-Authors: Xuan Li, Ying WangAbstract:Abstract In order to figure out the effect of CaCl2 on the Tenderizing pathway of goose meat, breast muscles of thirty-two Eastern Zhejiang White Geese were divided into three treatments: the control, 150 and 300 mM CaCl2. Shear force, myofibrillar fraction index (MFI), actin filaments and F-actin, G-actin and tropomodulins (Tmods) levels were investigated during 168 h. Results showed that 300 mM treatment had lower shear force at 48, 96 and 168 h and higher MFI at 24, 48, 96 and 168 h than the control. The rate of actin filaments disruption, the decrease of F-actin, the degradation of Tmods, the increase of G-actin in 300 mM treatment was faster than 150 mM treatment; the rate in the control was the slowest among treatments. CaCl2 accelerated the transformation of F-actin into G-actin. We concluded that CaCl2 tenderized goose meat by depolymerizing actin filaments and cleaving Tmods.
