ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Beef steaks and sliced beef marinated with different levels of crude ginger extract were evaluated for the tenderness and structural changes. A significant (P〈0.05) enhancement of tenderness with increasing amounts of ginger extract was observed at low levels of extract (0, 0.05, 0.1, and 0.2 mL/6.5 cm2 for the steaks; 0, 0.25, 0.5, and 1 mL/lOOg for the sliced beef), whereas further improvement of tenderness at more than 0.2 mL/6.5 cm2 or 1 mL/lOOg was minimal. Electron microscopy of the treated beef revealed the preferential degradation of thin filaments in the I-bands, resulting in extensive fragmentation of myofibrils. Thus, ginger rhizome protease is an effective meat tenderizer and the tenderization is achieved through preferential degradation of thin filaments.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13860.x
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