Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30
To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium...
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| Veröffentlicht in: | Journal of food science 1989-07, Vol.54 (4), p.855-857 |
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| container_title | Journal of food science |
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| creator | MILLER, A.J. STRANGE, E.D. WHITING, R.C. |
| description | To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2 degrees C or 11 degrees C and were analyzed either raw or after heating (40 degrees C for 1 hr). Aerobic microbial load remained low (1-2X10(2) cfu/g) during the 24 hr 11 degrees C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11 degrees C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products. |
| doi_str_mv | 10.1111/j.1365-2621.1989.tb07898.x |
| format | Article |
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Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA)</creatorcontrib><description>To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2 degrees C or 11 degrees C and were analyzed either raw or after heating (40 degrees C for 1 hr). Aerobic microbial load remained low (1-2X10(2) cfu/g) during the 24 hr 11 degrees C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11 degrees C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1989.tb07898.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>beef ; Biological and medical sciences ; bistec ; carne de res ; collagen ; collagenase ; Food industries ; Food processing industry ; food technology ; Fundamental and applied biological sciences. Psychology ; Meat ; Meat and meat product industries ; proteasas ; protease ; proteases ; steak ; steaks ; technologie alimentaire ; tecnologia de los alimentos ; textura ; texture ; viande de boeuf ; Vibrio</subject><ispartof>Journal of food science, 1989-07, Vol.54 (4), p.855-857</ispartof><rights>Copyright Institute of Food Technologists Jul 1989</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4675-798615a313421822aca9f28dcbf464313972285c2b42525b42ded00e93120e533</citedby><cites>FETCH-LOGICAL-c4675-798615a313421822aca9f28dcbf464313972285c2b42525b42ded00e93120e533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1989.tb07898.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1989.tb07898.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7278555$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>MILLER, A.J.</creatorcontrib><creatorcontrib>STRANGE, E.D.</creatorcontrib><creatorcontrib>WHITING, R.C.</creatorcontrib><creatorcontrib>USDA, ARS, Eastern Regional Research Center, Philadelphia, PA</creatorcontrib><creatorcontrib>United States. Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA)</creatorcontrib><title>Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30</title><title>Journal of food science</title><description>To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2 degrees C or 11 degrees C and were analyzed either raw or after heating (40 degrees C for 1 hr). Aerobic microbial load remained low (1-2X10(2) cfu/g) during the 24 hr 11 degrees C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11 degrees C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products.</description><subject>beef</subject><subject>Biological and medical sciences</subject><subject>bistec</subject><subject>carne de res</subject><subject>collagen</subject><subject>collagenase</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>food technology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>proteasas</subject><subject>protease</subject><subject>proteases</subject><subject>steak</subject><subject>steaks</subject><subject>technologie alimentaire</subject><subject>tecnologia de los alimentos</subject><subject>textura</subject><subject>texture</subject><subject>viande de boeuf</subject><subject>Vibrio</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNqVUs1u1DAYtBBILAuvgKwKcUvq39jmgmihpbSUw1I4Wo7jVN4mcbETuvv2OGTVAzd8sGV7vpn5xgbgCKMS53G8LTGteEEqgkuspCrHGgmpZLl7AlZYcFRQyfBTsEKIkAJjJp6DFylt0byn1QrYi_4-ht-ugaMbGhcHlxIMLYwujXGy4xTzVe1cC9PozF2C9R4a2HsbQ-1NB23oOnPrBpMczOV-Zmpj6OEPX0cf4ElB0UvwrDVdcq8O6xrcnH36fvq5uPp2fnH64aqwrBK8EEpWmBuKKSNYEmKsUS2Rja1bVrF8rAQhkltSM8IJz3PjGoScopggxyldg7cLb-7o15Qb0L1P1mWDgwtT0phzoRRVGXj0D3AbpjhkbxorxhBVWW8N3i2g3GpK0bX6PvrexL3GSM_h662ew9dz-HoOXx_C17tc_OagYJI1XRvNYH16ZBBESM55hr1fYA--c_v_ENBfzj5u5F-GYmHw-X12jwwm3ulKUMH1z-tz_XVzKS4rdK3njF4v-NYEbW5jNnWzwUrNH0JioegfWJevvQ</recordid><startdate>198907</startdate><enddate>198907</enddate><creator>MILLER, A.J.</creator><creator>STRANGE, E.D.</creator><creator>WHITING, R.C.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>198907</creationdate><title>Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30</title><author>MILLER, A.J. ; STRANGE, E.D. ; WHITING, R.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4675-798615a313421822aca9f28dcbf464313972285c2b42525b42ded00e93120e533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1989</creationdate><topic>beef</topic><topic>Biological and medical sciences</topic><topic>bistec</topic><topic>carne de res</topic><topic>collagen</topic><topic>collagenase</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>food technology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>proteasas</topic><topic>protease</topic><topic>proteases</topic><topic>steak</topic><topic>steaks</topic><topic>technologie alimentaire</topic><topic>tecnologia de los alimentos</topic><topic>textura</topic><topic>texture</topic><topic>viande de boeuf</topic><topic>Vibrio</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MILLER, A.J.</creatorcontrib><creatorcontrib>STRANGE, E.D.</creatorcontrib><creatorcontrib>WHITING, R.C.</creatorcontrib><creatorcontrib>USDA, ARS, Eastern Regional Research Center, Philadelphia, PA</creatorcontrib><creatorcontrib>United States. Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA)</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MILLER, A.J.</au><au>STRANGE, E.D.</au><au>WHITING, R.C.</au><aucorp>USDA, ARS, Eastern Regional Research Center, Philadelphia, PA</aucorp><aucorp>United States. Agricultural Marketing Service. Food Quality Assurance Branch. U.S. Army Natick Research and Development Laboratories (USA). Meat Science Research Laboratory, Beltsville, Md. (USA)</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30</atitle><jtitle>Journal of food science</jtitle><date>1989-07</date><risdate>1989</risdate><volume>54</volume><issue>4</issue><spage>855</spage><epage>857</epage><pages>855-857</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>To reduce connective tissue toughness Vibrio B-30 collagenase was evaluated for its ability to degrade muscle collagen in a restructured beef (RSB) product. Dissected muscles pooled from clods of 4 USDA choice chucks were made into three RSB products: untrimmed control (C), hand trimmed of epimysium (T) and untrimmed and treated with 0.01% collagenase (E). RSB products were held for 24 hr at either 2 degrees C or 11 degrees C and were analyzed either raw or after heating (40 degrees C for 1 hr). Aerobic microbial load remained low (1-2X10(2) cfu/g) during the 24 hr 11 degrees C incubation. Heated samples of enzyme treated RSB had lower Lee-Kramer shear values than controls. In both raw and heated samples enzyme treatment increased hydroxyproline solubility. An enzyme treatment of 24 hr at 11 degrees C followed by heating produced maximum tenderization. Although optimum treatment conditions need to be defined by further research, Vibrio B-30 collagenase appeared to be efficacious for the tenderization of RSB products.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1989.tb07898.x</doi><tpages>3</tpages></addata></record> |
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| ispartof | Journal of food science, 1989-07, Vol.54 (4), p.855-857 |
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| subjects | beef Biological and medical sciences bistec carne de res collagen collagenase Food industries Food processing industry food technology Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries proteasas protease proteases steak steaks technologie alimentaire tecnologia de los alimentos textura texture viande de boeuf Vibrio |
| title | Improved tenderness of restructured beef steaks by a microbial collagenase derived from Vibrio B-30 |
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