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Moon. Sung-Sil,Ko. Kyung-Hee,Mullen. Ann-Maria,Ward. Paddy,Park. Yong-Hyun,Park. Su-Min 한국축산식품학회 2006 심포지움 및 학술발표회 Vol.- No.37
Proteolytic enzymes and ginger extract were effective on tenderising M. pectoralis profundus, resulting in higher collagen solubility, a decrease of melting denaturation temperature and WBSF compared with the control. Comparing all treatments, bromelain treatment showed to be higher for collagen solubility than other treatments, but no significant differences in onset and melting denaturation temperature of intramuscular connective tissue were found. These corresponded to WBSF results. The present study indicates that ginger extract might be effectively able to be utilised in pilot level as better alternatives to bromelain and papain for tenderisation of tough meat, such as cull cow and beef cuts with many collagen.