Effect of pre-slaughter injections of papain on toughness in lamb muscles induced by rapid chilling

Effect of pre-slaughter injections of papain on toughness in lamb muscles induced by rapid chilling

The toughening of lamb meat induced by rapid chilling was found to be prevented in carcasses given a pre‐slaughter injection of papain solution at the normal commercial dose level. Increased dose levels produced more tender meat.

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Bibliographische Detailangaben
Veröffentlicht in:Journal of the science of food and agriculture 1973-12, Vol.24 (12), p.1583-1588
Hauptverfasser: Rhodes, D.N, Dransfield, E
Format: Artikel
Sprache:eng
Schlagworte:
animal products
Animals
Cold Temperature
Cooking
Dose-Response Relationship, Drug
Evaluation Studies as Topic
Meat - standards
Muscles - drug effects
Papain - administration & dosage
Papain - pharmacology
Sheep
Time Factors
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Beschreibung
Zusammenfassung:The toughening of lamb meat induced by rapid chilling was found to be prevented in carcasses given a pre‐slaughter injection of papain solution at the normal commercial dose level. Increased dose levels produced more tender meat.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740241213