You are on page 1of 3

VINA C.

YU

BSFT-3

EXPERIMENT 6. MEAT STRUCTURE AND TENDERNESS

Objectives:

1. To study the structure of meat.


2. To determine the effect of enzyme on meat tenderness.

Review of Related Literature:

1. ANTIBACTERIAL ACTIVITY OF PAPAIN AGAINST STREPTOCOCCUS MUTANS ATCC


25175

Summary: Papain is an enzyme extracted from papaya plants (Carica papaya L), including
Caricaceae family. This enzyme shows a broad proteolytic activity against the protein, short
chain peptides, amino acid ester and amid, including bacterial cell wall. The purpose of this
study is to produce a proper papain concentration to inhibit the growth of or kill
Streptococcus mutans. The type of research is an experimental laboratory by determining
the minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC)
with a dilution method, and measured using a microplate reader. Papains minimum
inhibitory concentration (MIC) papain against Streptococcus mutans was 7.5% and the
minimum bactericidal concentration (MBC) was 15%. Papain has antibacterial activity to
Streptococcus mutans.

2. PEPSIN, PAPAIN AND HYALURONIDASE ENZYME ANALYSIS

Summary: Enzymes are biocatalysts that increase the rate of otherwise slow reactions by
decreasing the reactions activation energy, without undergoing any net change in their
structures at the end of a reaction. They are mostly protein in nature. In this text enzyme
analysis of pepsin and papain and hyaluronidase has been investigated to achieve the
objectives of understanding the principle of enzyme assays and kinetics, action of an
enzyme, effect of pH on enzyme activity effect of enzyme inhibitor on enzyme activity and
enzyme importance in disease conditions.In this pepsin analysis in tissue preparation is
studied as well as its action on suspension of egg. Various activity of papain such as
proteolytic activity, endoesterolytic activity, amidolytic activity also studied. Enzyme-linked
Immunosorbent Assay For Hyaluronidase (HAase) also been studied. Sandwich enzyme
immunoassay is for the in vitro quantitative measurement of HAase in human serum,
plasma, tissue homogenates and other biological fluids

3. PROPERTIES AND THERAPEUTIC APPLICATION OF BROMELAIN

Summary: Bromelain belongs to a group of protein digesting enzymes obtained


commercially from the fruit or stem of pineapple. Fruit bromelain and stem bromelainare
prepared differently and they contain different enzymatic composition. Bromelain refers
usually to the stem bromelain. Bromelain is a mixture of different thiol endopeptidases and
other components like phosphatase, glucosidase, peroxidase, cellulase, escharase, and
several protease inhibitors. In vitro and in vivo studies demonstrate that bromelain exhibits
various fibrinolytic, antiedematous, antithrombotic, and anti-inflammatory activities.
Bromelain is considerably absorbable in the body without losing its proteolytic activity and
without producing any major side effects. Bromelain accounts for many therapeutic benefits
like the treatment of angina pectoris, bronchitis, sinusitis, surgical trauma, and
thrombophlebitis, debridement of wounds, and enhanced absorption of drugs, particularly
antibiotics. It also relieves osteoarthritis, diarrhea, and various cardiovascular disorders.
Bromelain also possesses some anticancerous activities and promotes apoptotic cell death.

Methodology:

A. Meat Structure

Examine a small piece of meat (beef, pork, chicken) and identify the parts (meat fibers,
bundles and connective tissues) Draw.

B. Effect of Enzymes on Meat Tenderness

1. Prepare 3 sets of meat slices.

2. Heat 2 cups of water, add 2 tbsp pineapple juice and add one set of meat sample. Heat
for 20 minutes at 75C. Remove from the water.

3. Heat 2 cups of water, add 10 drops of papaya latex, put the second set of meat sample.
Heat for 20 minutes at 75C. Remove from the water.

4. Heat 2 cups of water and add the third set. Heat to 75C for 20 minutes. Remove from
water

5. Using fork, try to separate the meat fibers. Compare the tenderness of the 3 samples
using a rating of 5-most tender, 1- least tender.

Results and Discussion:

SAMPLE BEEF CHICKEN PORK


Heated with 3 4
pineapple juice
Heated with papaya 4 5
latex
Heated with plain 2 3
water

Muscles have to endure a lot of mechanical stress; they are made of strong fibers
that make them hard to cut, and tough connective tissue holds them together. Individual
muscle cells contain microscopic fibrils that give them their structural integrity and allow
them to contract. The fibrils have a complex internal structure bound together by long protein
chains. The connective tissue that holds the muscle together is also mostly protein.

Papain is a protein-cleaving enzyme derived from papaya and certain other plants.
Enzymes are complex molecules produced in living organisms to catalyze (speed up)
chemical reactions within the cell. Papain cuts the protein chains in the fibrils and also in the
connective tissue, disrupting the structural integrity of the muscle fiber, and tenderizing the
meat.

Bromelain is prepared from the stump or root portion of the pineapple plant after
harvest of the fruit. This stump or root portion is collected from the fields, peeled and
crushed to extract the juice containing the soluble Bromelain enzyme. Further processing
includes precipitation of the enzyme to further purify it. This process is carried out in factories
under strictly controlled conditions to assure microbiological quality and enzyme purity. The
Bromelain products are all supplied as powders. The other enzymes mentioned are
produced using selected micro-organisms, such as Bacillus subtilis and Aspergillus oryzae in
commercial enzyme production facilities.

Roughly 95 plus percent of the meat tenderizing enzymes are from the plant
proteases Papain and Bromelain. The microbial tenderizers constitute a minimal portion
and have never been successfully applied on a large scale.

References:

Gartika, M., Sasmita, I. S., Chairulfattah, A., & Hilmanto, D. (2014, October). Antibacterial
activity of papain against Streptococcus mutans ATCC 25175. International Journal of
Development Research, 4(10), 2075-2077.

Vishal, T., Manish, G., & N, S. (2013). Pepsin, Papain and Hyaluronidase Enzyme Analysis:
A Review. International Journal of Research in Pharmacy and Science.

Pavan, R., Jain, S., & Kumar, A. (2012, November 13). Properties and Therapeutic
Application of Bromelain: A Review. Biotechnology Research International.

You might also like