Tenderizing Effect of Cucumis trigonus Roxb and Carica papaya on Emu Meat Chunks

Among exotic meat species, ratites have received significant attention as producers of low-fat meats. Fresh emu meats were procured from local market and cut into small chunk of approximately 3 cm³ size and were randomly allotted for different treatments (0, 5, 7 and 10% W/V) of control, cucumis trigonus Roxb and Carica papaya. The pH value of cucumis solution was significantly (P<0.01) lower than other solution. The marinade absorption values were higher in papaya treated samples than cucumis treated samples. There was significant (P<0.05) reduction of pH in samples treated with cucumis compared to papaya. There was significant (P<0.01) reduction of WHC (water holding capacity) in cucumis treated samples compared to others. Moisture content tends to be higher in papaya treated samples. Significant (P<0.01) increase in collagen solubility and sarcoplasmic protein solubility, myofibrillar protein solubility and total protein solubility of cucumis and papaya treated samples compared to control. It is concluded that cucumis was found to be comparatively more effective on myofibrillar proteins, while papaya were found more effective on sarcoplasmic proteins.