@article{ZHANG2022, 
author = {Lizhitong ZHANG and Jiamin ZHANG and Wei WANG and Dayu LIU and Yang TANG and Ke WANG},
title = {Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology},
year = {2022},
journal = {Meat Research},
volume = {36},
number = {3},
pages = {20-25},
keywords = {pre-conditioning, beef, enzymatic method, tenderization process, response surface methodology},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20211112-227},
doi = {10.7506/rlyj1001-8123-20211112-227},
abstract = {The tenderization of pre-conditioned hot pot beef using a mixture of papain and neutral protease was optimized by one-factor-at-a-time approach and response surface methodology. Mixing ratio between the two enzymes, enzyme dosage and treatment time were considered as independent variables, and water-holding capacity and hardness of beef as responses. It was found that the optimal process conditions were determined as follows: mixing ratio between papain and neutral protease 1:1.19, enzyme dosage 0.085%, and treatment time 3.1 h. Compared with the conventional product, the water-holding capacity of enzymatically tenderized beef increased by 27%, the myofibrillar fragmentation index (MFI) increased by 45%, the solubility of collagen increased by 29%, the shear force decreased by 29%, the hardness dropped by 69%, and the tenderness was significantly improved.}
}