Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Bernadine Meyer

Committee Members

Helen Thomas, Frances A. Schofield



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.

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