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This study conducted to develop a method for improving tenderness of beef meat using proteinases from tilapia (Oreochromis niloticus Linneaus) viscera at different concentrations (1, 2, 3, and 4 % (w/v)). Their tenderizing efficacy was compared with the most popular enzyme, papain. Electrophoretic pattern of muscle proteins revealed extensive proteolysis and reduction in number of small protein bands in all treated samples. Reduction (p < 0.05) in shear force values were observed in enzyme-treated samples compared to control. Viscera extract-treated meat samples (4 % w/v) received better scores for appearance, flavor, juiciness, tenderness and overall acceptability. These results indicated proteinases from viscera of tilapia can be used as an effective alternative to papain.
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