Use of natural plant proteases in tenderization of mutton

In the present study wild kachri (Cucumis trigonus Roxb: wild melon) powder and papain were used to improve tenderness of meat of old animals. Various tenderizing treatments [per cent water/tenderizing agent to meat weight (w/w)] for mutton chunks were control (10% distilled water), T1 (2.5% kachri powder), T2 (2.25% kachri powder + 0.25% papain) and T3 (0.25% papain) for 48 h at refrigeration storage. The pH, moisture and ash contents of mutton chunks were comparable. Significantly higher (P<0.05) water holding capacity (%) was observed in T1 (35.19±1.40) than T2 (25.77±0.61) and T3 (30.79±2.54) samples. Shear force values (N/cm²)were reduced significantly (P<0.05) in T1, T2 and T3 groups (28.62±1.75, 28.41±1.73, 18.99±1.33) than the control (69.74±5.36). The myofibrillar fragmentation index was significantly higher (P<0.01) in the T1, T2 and T3 groups (62.36±2.24, 54.93±3.04 and 48.84±3.65) than the control (24.95±2.35). The protein (mg/g) and collagen solubility (% total collagen) were significantly higher in tenderized samples (T1: 134.84±2.08 and 87.41±1.00), (T2: 134.72±1.81 and 85.74±4.73) and (T3: 133.66±3.81 and 82.94±2.78). The lightness values significantly (P<0.05) decreased due to the tenderization treatment. Significantly (P<0.05) higher sensory scores (juiciness, tenderness, connective tissue residue left and overall palatability) were observed in the treatment groups. Histological examination of muscle fibres and SDS-PAGE of muscle protein revealed that 2.5% kachri treated samples showed more degradation of muscle fibres. The findings of the study indicated that 2.5% kachri powder could be used for tenderization of tough meat from cull sheep.