Preliminary Study on Kiwi Protease Tenderized Pork Process

摘要

Warner-Bratzler shear force (WBSF), area force versus time (AF-T), and cooking loss rate (CLR) are used to evaluate the improvement of tenderness in pork. Kiwi protease concentration, temperature, pH and time are investigated in detail. The results show that kiwi protease processing conditions have great impact on the tenderness of pork. Pork is tendered in kiwi thiol protease with the concentration of 0.001% at 50 °C for 2 h. The initial pH value of the tenderization solution is 5.5.