Nondestructive Estimation of Textural Properties and Water-Holding Capacity in Papain- or Ficin-Tenderized Beef Using Impedance Measurements.

Authors

Miku Matsumoto, Takayuki Muramoto

Published in

Animal science journal = Nihon chikusan Gakkaiho. Volume 97. Issue 1. Pages e70214.

Abstract

Meat hardness is a key textural attribute perceived during consumption. Hardness is influenced by myofibrillar and collagen proteins. Papain from papaya has been reported to disrupt myofibrillar and collagen proteins in a balanced manner, whereas ficin from figs preferentially disrupts myofibrillar proteins to tenderize meat. Here, beef was immersed in papain or ficin solutions, and texture and impedance were measured using touch-type electrodes to examine the relationship between textural properties and impedance. Maximum load was significantly lower in the papain- and ficin-treated groups than in the control group (p < 0.01). Total loss was positively correlated with impedance in the control and papain groups (p < 0.01) and in the control and ficin groups (p < 0.05). Maximum load was negatively correlated with impedance in the control and papain groups (p < 0.01) and in the control and ficin groups (p < 0.05). These findings indicate that impedance measurements can nondestructively estimate water-holding capacity and hardness in beef tenderized with papain or ficin solutions.

PMID:
42399691
Bibliographic data and abstract were imported from PubMed on 04 Jul 2026.

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