Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum

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dc.authorid0000-0002-2665-4788
dc.authorid0000-0002-8293-7053
dc.authorid0000-0002-6452-4706
dc.contributor.authorAkkaya, Esra
dc.contributor.authorBingol, Enver Baris
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorColak, Hilal
dc.date.accessioned2026-01-31T15:09:11Z
dc.date.available2026-01-31T15:09:11Z
dc.date.issued2025
dc.departmentİstanbul Beykent Üniversitesi
dc.description.abstractThis study was aimed to determine the effects of accelerated aging process provided by enzyme treatments (0.01 g/kg, 0.02 g/kg and 0.05 g/kg concentrations of papain, bromelain and fungal protease enzymes) on the quality characteristics of longissimus thoracis (LT) and longissimus lumborum (LL) muscles. For this purpose, LT and LL muscles, obtained from a commercial plant at 24 h post-mortem, were subjected to enzyme treatments. Treated samples were vacuum packed and kept at 2 +/- 1 degrees C for physico-chemical, microbiological, instrumental and sensorial analyses on days 1, 2, and 5 of the aging process. Papain, bromelain and fungal protease treatments decreased the water activity, moisture and water holding capacity compared to untreated samples, while the bacterial load of enzyme-treated LT and LL samples was lower than that of untreated ones. Moreover, a significant difference was observed in shear force values between enzyme-treated and untreated samples during aging period (p<0.001) with a remarkable decrease by increasing concentration of enzyme that resulted in accelerated aging process. Papain treatment provided the greatest tenderness, while low concentrations (0.01 and 0.02 g/kg) of bromelain enhanced the palatability of the product. Considering muscle type, LT samples were more appreciated in terms of textural and sensorial properties compared to the LL samples. The results revealed that treatment with plant and microbial proteases improved the quality parameters of beef meat depending on the enzyme concentration to providing palatable meat in a reduced aging period.
dc.description.sponsorshipIstanbul University-Cerrahpasa Scientific Research Projects Unit [TSA-2019-33801]
dc.description.sponsorshipAcknowledgements This research was supported by & Idot;stanbul University-Cerrahpa & scedil;a Scientific Research Projects Unit (TSA-2019-33801) .
dc.identifier.doi10.5851/kosfa.2025.e8
dc.identifier.endpage1691
dc.identifier.issn2636-0772
dc.identifier.issn2636-0780
dc.identifier.issue6
dc.identifier.scopus2-s2.0-105024447090
dc.identifier.scopusqualityQ1
dc.identifier.startpage1671
dc.identifier.urihttps://doi.org./10.5851/kosfa.2025.e8
dc.identifier.urihttps://hdl.handle.net/20.500.12662/10851
dc.identifier.volume45
dc.identifier.wosWOS:001616770100009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKorean Soc Food Science Animal Resources
dc.relation.ispartofFood Science of Animal Resources
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260128
dc.subjectplant protease
dc.subjectmicrobial protease
dc.subjecttenderization
dc.subjectaccelerated aging
dc.subjectquality characteristics
dc.titleImpact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum
dc.typeArticle

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