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Volume 13
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10.3390/foods13213430
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Article

Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products

by
Si-Young Kim
1,2,
Dong-Heon Song
3,
Wookyung Chung
2,
Hyun-Shik Choi
2,
Sung Gu Han
1,*,† and
Hyun-Wook Kim
4,5,*,†
1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
2
Food R&D, Samyang Corp., Seongnam 13488, Republic of Korea
3
Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
4
Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju 52828, Republic of Korea
5
Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2024, 13(21), 3430; https://doi.org/10.3390/foods13213430
Submission received: 30 September 2024 / Revised: 21 October 2024 / Accepted: 25 October 2024 / Published: 28 October 2024
(This article belongs to the Special Issue New Aspects of Shaping Quality in Meat Production, Processing and Consumption)
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Abstract

In developed countries, the growing elderly population has increased the demand for senior-friendly processed meat products. This study investigated the effects of four commercial microbial proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) on the general physicochemical attributes of beef top round, chicken breast, and pork loin, which are lean muscle cuts suitable for developing senior-friendly meat products. Muscle samples were injected with microbial protease solutions (0.7% and 1.2% (w/w)), cooked, and used for analysis. The microbial protease injection significantly reduced the hardness of cooked muscles. Despite the evident degradation of the myosin heavy chain in Alcalase treatment, the lowest hardness values were observed in Protamex-treated samples, suggesting that myosin degradation alone does not fully account for tenderness improvement. Unfortunately, microbial protease treatments increased cooking loss in beef and chicken muscles (p < 0.05). The surface color characteristics, including redness and yellowness, remained unaffected by the enzymatic treatments, supporting the practical use of these proteases for meat tenderization without inducing color defects. While microbial proteases demonstrate potential for improving meat tenderness, future research should focus on mitigating cooking loss and ensuring desirable taste and flavor for the commercial production of senior-friendly processed meat products using the microbial proteases.
Keywords: Alcalase; enzymatic hydrolysis; hardness; meat tenderization; myosin heavy chain Alcalase; enzymatic hydrolysis; hardness; meat tenderization; myosin heavy chain

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MDPI and ACS Style

Kim, S.-Y.; Song, D.-H.; Chung, W.; Choi, H.-S.; Han, S.G.; Kim, H.-W. Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods 2024, 13, 3430. https://doi.org/10.3390/foods13213430

AMA Style

Kim S-Y, Song D-H, Chung W, Choi H-S, Han SG, Kim H-W. Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods. 2024; 13(21):3430. https://doi.org/10.3390/foods13213430

Chicago/Turabian Style

Kim, Si-Young, Dong-Heon Song, Wookyung Chung, Hyun-Shik Choi, Sung Gu Han, and Hyun-Wook Kim. 2024. "Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products" Foods 13, no. 21: 3430. https://doi.org/10.3390/foods13213430

APA Style

Kim, S.-Y., Song, D.-H., Chung, W., Choi, H.-S., Han, S. G., & Kim, H.-W. (2024). Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products. Foods, 13(21), 3430. https://doi.org/10.3390/foods13213430

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