EJPAU 2006. Krasnowska G. , Rudownik E. , Hyliński A. , Nowak A. FORMING THE TENDERNESS OF BEEF USING OF SELECTED ENZYMATIC PREPARATIONS MICROBIOLOGICAL ORIGIN

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 4

Topic:

Veterinary Medicine

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Krasnowska G. , Rudownik E. , Hyliński A. , Nowak A. 2006. FORMING THE TENDERNESS OF BEEF USING OF SELECTED ENZYMATIC PREPARATIONS MICROBIOLOGICAL ORIGIN, EJPAU 9(4), #27.
Available Online: http://www.ejpau.media.pl/volume9/issue4/abs-27.html

FORMING THE TENDERNESS OF BEEF USING OF SELECTED ENZYMATIC PREPARATIONS MICROBIOLOGICAL ORIGIN

Grażyna Krasnowska, Ewa Rudownik, Andrzej Hyliński, Anna Nowak
Department of Animal Products Technology and Quality Management, Agricultural University of Wrocław, Poland

ABSTRACT

Tenderness of meat qualifies the cooking quality of meat. This parameter results from the structure of meat that depends of many pre-slaughter elements (genotype, age, gender) Functional properties and increasing of water-absorbing creates as results of post mortem transformations of meat. The processes have significant influence on tastiness of meat, because of increasing of free and soluble amino acids and short peptides.

The aim of work was trying to increase the tenderness of beef meat using microbiological enzymatic preparations obtained from culture of Yarrowia lipolytica PII6a yeasts. Two enzymatic preparations, coming from Yarrowia lipolytica yeasts but rising on selective substratum, were tested. The first one (YI.O.) was obtained after the centrifuging of cultivation of yeasts that increased in the substratum where carbon came from sunflower oil, in the second one (Yl.G) glucose was the source of carbon.

Enzymatic preparations Yl.O was more effective against beef meat proteins than Yl.G. Both yeast preparations had better proteolytic activities than pepsin. All enzyme preparations showed different activity against beef meat proteins in different acidity of environment. Lengthening of tenderization time of beef meat to 48 hours had a significant influence on muscle proteins degradation. Although the degradation was the most intensive during first twenty-four hours. The best result of tenderness of beef was obtained after using Yarrowia lypolityca enzymes with oil as a carbon source and pH of environment 5.8.

Key words: tenderness, beef, enzymatic preparations, enzymatic hydrolysis.

Grażyna Krasnowska
Department of Animal Products Technology and Quality Management,
Agricultural University of Wrocław, Poland
C. K. Norwida 25/27, 50-375 Wrocław, Poland
Phone: 071 3205227, fax. 071 3205140
email: grazyna@ozi.ar.wroc.pl

Ewa Rudownik
Department of Animal Products Technology and Quality Management,
Agricultural University of Wrocław, Poland
C. K. Norwida 25/27, 50-375 Wrocław, Poland

Andrzej Hyliński
Department of Animal Products Technology and Quality Management,
Agricultural University of Wrocław, Poland
C. K. Norwida 25/27, 50-375 Wrocław, Poland

Anna Nowak
Department of Animal Products Technology and Quality Management,
Agricultural University of Wrocław, Poland
C. K. Norwida 25/27, 50-375 Wrocław, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.