E-ISSN 2707-0603 | ISSN 1999-6527
 

Research Article

Online Publishing Date:
17 / 06 / 2023

 
AJVS. 2019; 12(1): 125-141


Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method

Hemn Ghazi Zahir; Hatem Hasoon Saleh; Ayad Bakir Mahmud.


Abstract
This study was carried out to develop a method for enhancing tenderness and overall qualities of Karadi tough aged bull meat (more than 5 years old) by using proteolytic extract from cucumis fruit (Cucumis trigonus Rox-b) compared to papain enzyme. After slaughter bull and dressing carcass, the three main muscle, longissimus dorsi (LD), semimembranosus (SM) and supraspinatus (SS) were evaluated by injecting brine supplied with extract solutions in different concentrations. (0.1, 0.2 and 0.3 % of cold cucumis extract solution and 0.02 % of Papain extract solution and distilled water as group) at average of injection of 10 % muscle weight. Overall, there were significant (p˂0.05) reduction of muscle pH, water holding capacity and cooking loss and significant (p˂0.05) increase in collagen solubility, nitrogen solubility in LD, SM and SS muscle samples treated with cucumis extract compared with control and Papain enzyme. The increased concentration of cucumis extract resulted in significant increase (p˂0.05) in total and myofibrillar protein solubility with slightly increase of sarcoplasmic solubility in muscle samples that treated with cucumis extract compared to control and Papain enzyme. The electrophoresis pattern of muscle treated samples also revealed extensive proteolysis occurring in each muscle type. The results of sensory evaluation indicated that the tenderness, juiciness and overall acceptability of all treated muscle samples significantly (p<0.05) improved compared with control. In our experiment, generally cucumis extract tended to be more effective than papain extract for most of the studied traits. There for it can be summarized that cucumis extract is one of the best alternative source of proteolytic enzymes for the effective tenderizing of meat.

Key words: Tenderness, Cucumis extract, Bull meat, Injection, Sensory evaluation.


 
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Pubmed Style

Zahir HG, Saleh HH, Mahmud AB. Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. AJVS. 2019; 12(1): 125-141.


Web Style

Zahir HG, Saleh HH, Mahmud AB. Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. https://www.anbarjvs.edu.iq/?mno=157915 [Access: June 16, 2024].


AMA (American Medical Association) Style

Zahir HG, Saleh HH, Mahmud AB. Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. AJVS. 2019; 12(1): 125-141.



Vancouver/ICMJE Style

Zahir HG, Saleh HH, Mahmud AB. Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. AJVS. (2019), [cited June 16, 2024]; 12(1): 125-141.



Harvard Style

Zahir, H. G., Saleh, . H. H. & Mahmud, . A. B. (2019) Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. AJVS, 12 (1), 125-141.



Turabian Style

Zahir, Hemn Ghazi, Hatem Hasoon Saleh, and Ayad Bakir Mahmud. 2019. Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. Al-Anbar Journal of Veterinary Sciences, 12 (1), 125-141.



Chicago Style

Zahir, Hemn Ghazi, Hatem Hasoon Saleh, and Ayad Bakir Mahmud. "Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method." Al-Anbar Journal of Veterinary Sciences 12 (2019), 125-141.



MLA (The Modern Language Association) Style

Zahir, Hemn Ghazi, Hatem Hasoon Saleh, and Ayad Bakir Mahmud. "Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method." Al-Anbar Journal of Veterinary Sciences 12.1 (2019), 125-141. Print.



APA (American Psychological Association) Style

Zahir, H. G., Saleh, . H. H. & Mahmud, . A. B. (2019) Tenderization Efficiency of Cucumis Extract (Cucumis Trigonus Rox-b) Compared with Papain enzyme on the Aged Bull Meat by Injection Method. Al-Anbar Journal of Veterinary Sciences, 12 (1), 125-141.