Improving the Quality of Frozen Dried Steaks through Application of Proteolytic Enzymes

摘要

Frozen-dried raw and cooked steaks were altered structurally by treatment with any of twelve proteolytic enzymes in such a manner that their tenderness was increased and the amount of residue, after mastication, was reduced.n2.tThe enzymes were arranged in three groups according to histological and tenderness changes.n3.tMuscle fiber changes occurred in this order;disintegration of sarcolemma and fiber envelope;disappearnce of nuclei and of the free cells of the endomysia;loss of visible cross-striations in the actomyosin, and finally its dissolution.n4.tCollagen degradation occurred in this sequence} liberation of ground substance;decrease in staining capacity;loss of staining capacity and fibrillar character;reduction to amorphous material.n5.tElastin breakdown began with random segmentation of individual fibers which progressed until the body of the fiber was completely disintegrated.n6.tFibers from pre-cooked dehydrated steaks were longer than from raw steaks and maintained their shape even after enzyme treatment. They had sharp ends and did not show longitudinal splitting.