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Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Korean J. Food Sci. An. 2018;38:143-151
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

Sung Sil Moon*

Sunjin Meat & Processing Research Center, Gyeonggi-do 17533, Korea
Correspondence to: Sung Sil Moon
Sunjin Meat & Processing Research Center, Gyeonggi-do 17533, Korea
Tel: +82-70-4675-5996
Fax: +82-31-673-9964
Received November 15, 2017; Revised January 19, 2018; Accepted January 20, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak (Tp) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.
Keywords : collagen, ginger, proteolytic enzyme, tenderization

February 2018, 38 (1)