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Abdulaziz A. Abbas*, Abdelmalek M. Amran, Rashad M. Alnamer and Wael M. A. Mohammed


The purpose of this research was to know the effect of the long soaking with papaya extract (PE) with spices toward tenderness of Beef meat. Uniform-sized chunks of beef was marinated with concentration of (Spizym) (2.5% (w/w)).The research used experiment method based on Completely Randomomized Design, with 5 long soaking (without soaking, 15 minutes, 30 minutes, 45 minutes, and 60 minutes) at room temperature, each treatment was 3 replicated. The physico-chemical and quality characteristics (Tenderness, juiciness, color and flavor) of the marinated samples were determined. Result indicated that meat tenderness increase with the long of soaking with (Spizym).cooking yields decreased in all of the tested samples, especially when the concentration of mixture increased. In addition, a reduction of meat firmness and toughness were also observed in all of the samples when compared to the control. The best physico-chemical and quality characteristics of beef meat were 45, 15 minutes soaking at 30, 45 minutes cooking respectively.

Keywords: Papain Extract, Proteolytic Enzyme, Beef Meat, Tenderness.

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