Skip to main content
SpringerLink
Log in

Effect of three different proteases on horsemeat tenderness during postmortem aging

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this study, the semitendinosus of horse meat was used as the raw material. The study assessed the variation of the tenderness of horse meat during postmortem aging through the injection of papain, bromelain and fungal protease. The cooking loss of the horse meat became worse during postmortem aging. Low concentration of protease improved water retention properties of horse meat. Papain, bromelain and fungal protease had significant influence on MFI and shear force. MFI increased obviously but the shear force decreased significantly with the addition of more protease (p <0.05). During postmortem aging, many small molecules popeptide appeared in treatment group. Myosin light chain 2, 20 KDa, 32 KDa and 75 KDa bands appeared at first, however later they disappeared in the group with high concentration of protease treatment in addition to the disappearance of Desmin and Troponin I. The muscle fiber, perimysium and endomysium were degraded because of papain, bromelain and fungal protease treatment. More muscle fiber fragments appeared during postmortem aging.Thus, the tenderness and eating quality of horse meat were improved by adding three kinds of protease.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Bagley JL (2007) Consumer and shear force evaluation of steaks from the M. Texas A&M University, Serratus ventralis

    Google Scholar 

  • Culler R, Smith G, Cross H (1978) Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J Food Sci 43:1177–1180

    Article  CAS  Google Scholar 

  • Davey CL, Gilbert K (1969) Studies in meat tenderness. 7. Changes in the fine structure of meat during aging. J Food Sci 34:69–74

    Article  Google Scholar 

  • Doneva M, Miteva D, Dyankova S (2015) Efficiency of plant proteases bromelain and papain on turkey meat tenderness. Biotechnol in Anim Husbandry 31:407–413

    Article  Google Scholar 

  • Goll DE, Otsuka Y, Nagainis PA, Shannon JD, Sathe SK, Muguruma M (1983) Role of muscle proteinases in maintenance of muscle integrity and mass. J Food Biochem 7:137–177

    Article  CAS  Google Scholar 

  • Gornall AG, Bardawill CJ, David MM (1949) Determination of serum Proteins by means off the biuret reaction [J]. J Biological Chem 177:751–766

    Article  CAS  Google Scholar 

  • Ho C-Y, Stromer MH, Robson RM (1996) Effect of electrical stimulation on postmortem titin, nebulin, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. J Anim Sci 74:1563–1575

    Article  CAS  Google Scholar 

  • Ho C, Stromer M, Robson R (1994) Identification of the 30 kDa polypeptide in post mortem skeletal muscle as a degradation product of troponin-T. Biochimie 76:369–375

    Article  CAS  Google Scholar 

  • Hu Y, Lv D, Yang H, Ge C, Zhu R (2010) Effect of calcium chloride and papain on the mutton tenderness. Mod Food Sci Technol 26:389–391

    Google Scholar 

  • Huff-Lonergan E, Parrish FC Jr, Robson RM (1995) Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle. J Anim Sci 73:1064–1073

    Article  CAS  Google Scholar 

  • Koohmaraie M (1996) Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci 43s1:193–201

    Article  CAS  Google Scholar 

  • Koohmaraie M, Seidemann S, Schollmeyer J, Dutson T, Crouse J (1987) Effect of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentation. Meat Sci 19:187–196

    Article  CAS  Google Scholar 

  • Koohmaraie M, Shackelford S (1991) Effect of calcium chloride infusion on the tenderness of lambs fed a β-adrenergic agonist. J Anim Sci 69:2463–2471

    Article  CAS  Google Scholar 

  • Labeit S, Kolmerer B (1995) Titins giant proteins in charge of muscle ultrastructure and elasticity. Science 270:293–296

    Article  CAS  Google Scholar 

  • Lei C, Meng Y, Xi H (2009) Effect of calcium chloride, phosphate, papain influence on MFI and shear force of beef. Meat Industry 2:23–25

    Google Scholar 

  • Lonergan EH, Zhang W, Lonergan SM (2010) Biochemistry of postmortem muscle—Lessons on mechanisms of meat tenderization. Meat Sci 86:184–195

    Article  Google Scholar 

  • Ma XX, Shuang Q, Li XL (2012) Effects of papain on tenderness of two-humped camel meat (J). Food Ind 11:29–37

    Google Scholar 

  • Macbride MA, Parrish F Jr (1977) The 30,000-dalton component of tender bovine longissimus muscle. J Food Sci 42:1627–1629

    Article  CAS  Google Scholar 

  • Mckeith FK, Brewer MS, Bruggen KA (1994) Effects of enzyme applications on sensory, chemical and processing characteristics of beef steaks and roasts. J Muscle Foods 5:149–164

    Article  Google Scholar 

  • Ming J, Zeng KF, Li H (2009) Study on effects of papain treatment on tenderness of beef (J). J Food Sci 30:210–214

    CAS  Google Scholar 

  • Ngapo T, Babare I, Reynolds J, Mawson R (1999) A preliminary investigation of the effects of frozen storage on samples of pork. Meat Sci 53:169–177

    Article  CAS  Google Scholar 

  • O'Halloran G, Troy D, Buckley D (1997) The relationship between early post-mortem pH and the tenderisation of beef muscles. Meat Sci 45:239–251

    Article  CAS  Google Scholar 

  • Pieszka M, Bederska-Łojewska Dorota, Pieszka M (2016) Effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs. Meat sci 126:1–10

    Article  Google Scholar 

  • Rajagopal K, Oommen GT, Kuttinarayanan P, George S, SyamMohan K (2015) Effect of post rigor marination with calcium chloride on the tenderness, colour and palatability traits of buffalo meat. Nutr Food Sci 45:20–38

    Article  Google Scholar 

  • Robson RM, Huiatt TW, Parrish Jr FC (1991). Biochemical and structural properties of titin, nebulin and intermediate filaments in muscle. In: Proceedings Recip Meat Conf. pp. 20

  • Schenkova N, Šikulová M, Jelenikova J, Pipek P, Houška M, Marek M (2007) Influence of high isostatic pressure and papain treatment on the quality of beef meat. High Press Res 27:163–168

    Article  CAS  Google Scholar 

  • Shackelford SD, Wheeler TL, Meade MK, Reagan JO, Byrnes BL, Koohmaraie M (2001) Consumer impressions of tender select beef. J Anim Sci 79:2605–2614

    Article  CAS  Google Scholar 

  • Sullivan GA, Calkins C (2010) Application of exogenous enzymes to beef muscle of high and low-connective tissue. Meat Sci 85:730–734

    Article  CAS  Google Scholar 

  • Taylor RG, Geesink GH, Thompson VF, Koohmaraie M, Goll DE (1995) Is Z-disk degradation responsible for postmortem tenderization? J Anim Sci 73:1351–1367

    Article  CAS  Google Scholar 

  • Wheeler T, Koohmaraie M (1999) The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major. J Anim Sci 77:2444–2451

    Article  CAS  Google Scholar 

  • Whipple G, Koohmaraie M, Dikeman M, Crouse J (1990) Predicting beef-longissimus tenderness from various biochemical and histological muscle traits. J Anim Sci 68:4193–4199

    Article  CAS  Google Scholar 

  • White A, O’Sullivan A, Troy D, O’Neill E (2006) Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles. Meat Sci 73:196–203

    Article  CAS  Google Scholar 

Download references

Funding

The research was financially supported by the National Natural Science Foundation of China (No. 31660440).

Author information

Authors and Affiliations

  1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830052, China

    Yimei Cheng, Yufei Xue, Fengmin Qi, Zhiwei Dai & Lingming Kong

  2. College of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou, 451450, Henan, China

    Xiaofeng Jiang

  3. College of Food Science and Engineering, Northwest A and F University, Yangling, 712100, China

    Dong Guan

Authors
  1. Yimei Cheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xiaofeng Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yufei Xue
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fengmin Qi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Zhiwei Dai
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dong Guan
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Lingming Kong
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Lingming Kong.

Ethics declarations

Conflict of interest

All authors have no conflicts to disclose.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cheng, Y., Jiang, X., Xue, Y. et al. Effect of three different proteases on horsemeat tenderness during postmortem aging. J Food Sci Technol 58, 2528–2537 (2021). https://doi.org/10.1007/s13197-020-04759-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04759-x

Keywords

Search

Navigation