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Current IssueEditorial BoardOnline First ArticlesArchive

volume 29 issue 3 (september 2008) : 226 - 230

APPLICATION OF NATURAL TENDERIZERS IN MEAT- A REVIEW

A
A.K. Maiti
S
S.S. Ahlawat
D
D.P. Sharma
N
N. Khanna
1Department of Animal Products Technology CCS Haryana Agricultural University, Hisar- 125 004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Maiti A.K., Ahlawat S.S., Sharma D.P., Khanna N. (2025). APPLICATION OF NATURAL TENDERIZERS IN MEAT- A REVIEW. Agricultural Reviews. 29(3): 226 - 230. doi: .

ABSTRACT

Most of the research works related to tenderness of meat are concerned with the use of different chemical tenderizers. But certain limitations of these chemical tenderizers have been reported on one or the other sensory attributes of meat and have limitations for exploitation at restaurant or household level and thus are only partially successful in tenderizing tough meat. So to combat these undesirable effects of chemicals, some natural tenderizers could be used. Natural tenderizers refer to those fruits and vegetables, which contain proteolytic enzymes, responsible for tenderization of tough meat. Therefore the studies for utilization of unused tough meat with natural tenderizers like papaya (Carica• papaya), ginger (Zingiber officinale roscoe), kachri (Cucumis trigonus Roxb) and fig (Ficus carica) heve been reviewed here

KEYWORDS

    REFERENCES

    1. Arafa, A.S. (1977). Poultry Sci., 56: 1014-1017.
    2. Ashie, I.N.A. et al. (2002). J. Food Sci., 67(6): 2138-2142.
    3. Bailey, A.J. and Light, N.D. (1989). Connective Tissue in Meat and Meat Products. Elsevier Applied Science Publisher
    4. Ltd. London.
    5. Charoenpong, C. and Chen, T.C. (1980). Poultry Sci., 59: 537-542.
    6. Coleby, B. et al. (1961). J. Sci. Food Agric., 12: 417-424.
    7. Cormier, F. et al. (1989). Biotechnology Letters, 11: 797-802.
    8. Devine, C.E. et al. (2006). Meat Sci., 73: 304-312.
    9. Dransfield, E. (1994). Meat Sci., 36: 105-121.
    10. Forrest, J.C. et al. (1975). Principle of Meat Science. U.S.A., W.H. Freeman and Company.
    11. Gracey, J.F. and Thronton’s (1985). Meat Hygiene. 7th ed. Bailliere Tindall,
    12. English Language Book Society.
    13. Grover, R.K. et al. (2005). Indian J. Poult. Sci., 40(2): 202-205.
    14. Grover, R.K. et al. (2004). Haryana Vet., 43: 9-14.
    15. Hujjatullah, S. and Baloch, A.K. (1970). Food Sci., 35: 276- 278.
    16. Kang, C.K. and Rice, E.E. (1970). J. Food Sci., 35: 563-565.
    17. Kang, C.K. and Warner, W.D. (1974). Food Sci., 39: 812-818.
    18. Khanna, N. (1995). Ph.D. Dissertation, CCS HAD, Hisar.
    19. 230 AGRICUTURAL REVIEWS
    20. Koohmaraie, M. et al. (1988). J. Food Sci., 53: 1638-1641.
    21. Kumar, M. and Berwal, J.S. (1998). Indian Poultry Sci.,33: 67- 70.
    22. Lawrie, R.A. (1999). Meat Science. 5th ‘ed., Pergamon Press Oxford.
    23. Lee, Y.B. et al. (1986). Food Sci., 51(1):20-23.
    24. Locker, R.H. (1960). Food Sci., 25: 304-307.
    25. Mahendrakar, N.S. et al. (1989).J. Food Sci. Technol., 26: 102-105.
    26. Mansour, E.H. and Khalil, A.H. (2000). Food Chem., 69: 135-141.
    27. McCrae, S.E. and Paul, P.C. (1974).J. Food Sci., 39: 18-21.
    28. Mendiratta, S.K. (1992). Ph.D. thesis, CCS HAU, Hisar.
    29. Mendiratta, S.K. et al. (2003).J. meat Sci., 1 (1): 24-26.
    30. Morgan, J.B. et al. (1991).J. Anim. Sci., 69: 4469-4476.
    31. Morgan, J.B. et al. (2002).J. Anim. Sci., 80: 1212-1222.
    32. Naveena, B.M. and Mendiratta, S.K. (2001). Indian Food Industry, 20(6): 47- 49.
    33. Naveena, B.M. et al. (2004). Meat Sci., 68: 363-369.
    34. O’Halloran, G.R. et al. (1997). Meat Sci., 45: 239-251.
    35. Olson, U. and Parrish, F.C. Jr (1977). Food Sci., 42: 506-510.
    36. Poulter, N.H. and Caygill, J.C. (1985). Trop. Sci., 25(2): 123- 137.
    37. Ramezani, R. et al. (2003).J. Food Sci., 68(1): 85-88.
    38. Ricard, F.R. and Touraille, C. (1988). Archiv fur Gejlugelkunde., 52(1): 27
    39. (Cited from: FSTA 20 (1988) 7S 100).
    40. Sachdev, A.K. et al. (1994). J.Food Sci. Technol., 31 :32-35.
    41. Sahoo, J. and Panda, P.C. (1984a). Indian Poult. Review, 14(17): 15.
    42. Sahoo, J. and Panda, P.C. (1984b).Indian Poult. Review, 15(18): 21-25.
    43. Sharma, B.D. et al. (1986). Cheiron, 15: 123-125.
    44. Singh, R.P. and Panda, B. (1984). Livestock Adviser, 9(8): 45.
    45. Skelton, G.S. (1969). Phytochemistry, 8: 57-60.
    46. Stumpe, A. et al. (1990). Fleschwirtschaft, 70(2): 195 (Cited from: FST A 22(1990): 9S89).
    47. Thompson, E.H. et al. (1973). J. Food Sci., 38: 652-655.
    48. Wang, H. et al. (1957). Proc. 9th Res. Conf. Amer. Meat Inst. Found. New York p-65.
    49. Wheeler, T.L. et al. (1990).J: Anim. Sci., 68: 4206-4220.
    50. White, A. et al. (2006). Meat Sci., 73: 151-156.
    51. Wier, C.E. (1960). The Science of Meat and Meat Products. (Ed. Amer. Meat Inst. Found.), Reinhold Publishing Co. New York. P- 212.
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      volume 29 issue 3 (september 2008) : 226 - 230

      APPLICATION OF NATURAL TENDERIZERS IN MEAT- A REVIEW

      A
      A.K. Maiti
      S
      S.S. Ahlawat
      D
      D.P. Sharma
      N
      N. Khanna
      1Department of Animal Products Technology CCS Haryana Agricultural University, Hisar- 125 004, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Maiti A.K., Ahlawat S.S., Sharma D.P., Khanna N. (2025). APPLICATION OF NATURAL TENDERIZERS IN MEAT- A REVIEW. Agricultural Reviews. 29(3): 226 - 230. doi: .

      ABSTRACT

      Most of the research works related to tenderness of meat are concerned with the use of different chemical tenderizers. But certain limitations of these chemical tenderizers have been reported on one or the other sensory attributes of meat and have limitations for exploitation at restaurant or household level and thus are only partially successful in tenderizing tough meat. So to combat these undesirable effects of chemicals, some natural tenderizers could be used. Natural tenderizers refer to those fruits and vegetables, which contain proteolytic enzymes, responsible for tenderization of tough meat. Therefore the studies for utilization of unused tough meat with natural tenderizers like papaya (Carica• papaya), ginger (Zingiber officinale roscoe), kachri (Cucumis trigonus Roxb) and fig (Ficus carica) heve been reviewed here

      KEYWORDS

        REFERENCES

        1. Arafa, A.S. (1977). Poultry Sci., 56: 1014-1017.
        2. Ashie, I.N.A. et al. (2002). J. Food Sci., 67(6): 2138-2142.
        3. Bailey, A.J. and Light, N.D. (1989). Connective Tissue in Meat and Meat Products. Elsevier Applied Science Publisher
        4. Ltd. London.
        5. Charoenpong, C. and Chen, T.C. (1980). Poultry Sci., 59: 537-542.
        6. Coleby, B. et al. (1961). J. Sci. Food Agric., 12: 417-424.
        7. Cormier, F. et al. (1989). Biotechnology Letters, 11: 797-802.
        8. Devine, C.E. et al. (2006). Meat Sci., 73: 304-312.
        9. Dransfield, E. (1994). Meat Sci., 36: 105-121.
        10. Forrest, J.C. et al. (1975). Principle of Meat Science. U.S.A., W.H. Freeman and Company.
        11. Gracey, J.F. and Thronton’s (1985). Meat Hygiene. 7th ed. Bailliere Tindall,
        12. English Language Book Society.
        13. Grover, R.K. et al. (2005). Indian J. Poult. Sci., 40(2): 202-205.
        14. Grover, R.K. et al. (2004). Haryana Vet., 43: 9-14.
        15. Hujjatullah, S. and Baloch, A.K. (1970). Food Sci., 35: 276- 278.
        16. Kang, C.K. and Rice, E.E. (1970). J. Food Sci., 35: 563-565.
        17. Kang, C.K. and Warner, W.D. (1974). Food Sci., 39: 812-818.
        18. Khanna, N. (1995). Ph.D. Dissertation, CCS HAD, Hisar.
        19. 230 AGRICUTURAL REVIEWS
        20. Koohmaraie, M. et al. (1988). J. Food Sci., 53: 1638-1641.
        21. Kumar, M. and Berwal, J.S. (1998). Indian Poultry Sci.,33: 67- 70.
        22. Lawrie, R.A. (1999). Meat Science. 5th ‘ed., Pergamon Press Oxford.
        23. Lee, Y.B. et al. (1986). Food Sci., 51(1):20-23.
        24. Locker, R.H. (1960). Food Sci., 25: 304-307.
        25. Mahendrakar, N.S. et al. (1989).J. Food Sci. Technol., 26: 102-105.
        26. Mansour, E.H. and Khalil, A.H. (2000). Food Chem., 69: 135-141.
        27. McCrae, S.E. and Paul, P.C. (1974).J. Food Sci., 39: 18-21.
        28. Mendiratta, S.K. (1992). Ph.D. thesis, CCS HAU, Hisar.
        29. Mendiratta, S.K. et al. (2003).J. meat Sci., 1 (1): 24-26.
        30. Morgan, J.B. et al. (1991).J. Anim. Sci., 69: 4469-4476.
        31. Morgan, J.B. et al. (2002).J. Anim. Sci., 80: 1212-1222.
        32. Naveena, B.M. and Mendiratta, S.K. (2001). Indian Food Industry, 20(6): 47- 49.
        33. Naveena, B.M. et al. (2004). Meat Sci., 68: 363-369.
        34. O’Halloran, G.R. et al. (1997). Meat Sci., 45: 239-251.
        35. Olson, U. and Parrish, F.C. Jr (1977). Food Sci., 42: 506-510.
        36. Poulter, N.H. and Caygill, J.C. (1985). Trop. Sci., 25(2): 123- 137.
        37. Ramezani, R. et al. (2003).J. Food Sci., 68(1): 85-88.
        38. Ricard, F.R. and Touraille, C. (1988). Archiv fur Gejlugelkunde., 52(1): 27
        39. (Cited from: FSTA 20 (1988) 7S 100).
        40. Sachdev, A.K. et al. (1994). J.Food Sci. Technol., 31 :32-35.
        41. Sahoo, J. and Panda, P.C. (1984a). Indian Poult. Review, 14(17): 15.
        42. Sahoo, J. and Panda, P.C. (1984b).Indian Poult. Review, 15(18): 21-25.
        43. Sharma, B.D. et al. (1986). Cheiron, 15: 123-125.
        44. Singh, R.P. and Panda, B. (1984). Livestock Adviser, 9(8): 45.
        45. Skelton, G.S. (1969). Phytochemistry, 8: 57-60.
        46. Stumpe, A. et al. (1990). Fleschwirtschaft, 70(2): 195 (Cited from: FST A 22(1990): 9S89).
        47. Thompson, E.H. et al. (1973). J. Food Sci., 38: 652-655.
        48. Wang, H. et al. (1957). Proc. 9th Res. Conf. Amer. Meat Inst. Found. New York p-65.
        49. Wheeler, T.L. et al. (1990).J: Anim. Sci., 68: 4206-4220.
        50. White, A. et al. (2006). Meat Sci., 73: 151-156.
        51. Wier, C.E. (1960). The Science of Meat and Meat Products. (Ed. Amer. Meat Inst. Found.), Reinhold Publishing Co. New York. P- 212.
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