Tenderness of Beef as Affected by Variations in Time and Temperature of Application of a Meat Tenderizer

(Summary)

In this study 3 meat tenderizers, containing the proteolytic enzyme papa in powdered f'orm, which were available in the Knoxville retail market were tested. The effect of these tenderizers on flavor, juiciness, and tenderness of steaks and roasts cooked by dry-heat methods was compared. One of the 3 meat tenderizers was then used to study the effect of increases in length of the precooking holding-period and of variations in temperature of the precooking holding-period on flavor, juiciness, and tenderness.

Sensory-difference tests were used to evaluate the flavor, juiciness, and tenderness of the steaks and roasts.