Effect of Antemortem Injection of Sodium Chloride, Papain and Papain Derivatives on the Tenderness of Beef

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Abstract
Three trials were conducted to study the effect of antemortem injected sodium chloride, papain and papain derivatives on beef tenderness. Livers and kidneys of cattle were injected with crude papain enzymes were overtenderized. The injection of crude or crystalline papain into beef cattle resulted in improved tenderness. The magnitude of the improvement in tenderness varied among the broiled loin steaks, rib roasts and round steaks which reflects anatomical location differences as well as different methods of cookery. The results of trial 1 indicate that crude papain was superior to crystalline papain in tenderizing; however, the assay method used is only one indicator of enzyme activity and may not reflect the comparative tendering ability of these two enzyme preparations. Further study is indicated before definite conclusions can be drawn. The data presented show a consistent, though nonsignificant, improvement in tenderness when animals were injected with crude papain ash or denatured crude papain. The tendering ability of crystalline papain was slightly improved by the addition of crude papain ash. Steaks from Hereford cattle were more tender than steaks from Brahman × Hereford crossbred cattle by taste panel (P<.05). The antemortem injection of a 0.9% NaCl solution in trials 1 and 2 resulted in improved steak tenderness; however, when a saturated salt solution was injected in trial 3, there was no improvement in tenderness. Carcasses of cattle injected with saturated salt solution cut significantly darker (P<.01) in color than carcasses of the noninjected controls. Copyright © 1967. American Society of Animal Science . Copyright 1967 by American Society of Animal Science

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