Tenderness of Pork from Selected Hogs as Affected by the Application of a Meat Tenderizer

(From the Summary)

The primary purpose of this study was to determine the effect of an unseasoned tenderizer on the flavor, juiciness, and tenderness of boneless pork chops from the longissimus dorsi muscle. The chops were obtained from the loins of 24 Duroc hogs which had been finished under four regimes: full-feed on concrete; limited-feed on concrete; full-feed on pasture; and limited-feed on pasture. The tenderizer contained papain in powdered form. The secondary purpose of this study was to evaluate the possible effect of management and feeding regime of the hogs on tenderness, juiciness, and flavor of pork chops.