5^th Animal Health and Veterinary Medicine Congress

Biography

Biography: Hyder Osman Abdalla

Abstract

Meat tenderness is a highly desired quality trait in meat, that affect both acceptability and palatability. The objective of this study was to test the effectiveness of unripe papaya fruits as meat marinade. Two muscles (costa oculus and semitendiosus) of three beef carcasses were used. Nine unripe papaya fruits were collected and prepared in three forms (powder, extract and slices). One kg of each muscle from each carcass was used. Four slices were cut from each muscle (each weigh 200 g and 2.5cm thick). Three incisions were made on the surfaces of the slices. Each slice was assigned for each treatment (four treatments). Two g of the powder form were scattered on the surface of each slices assigned for powder treatment. Two ml of the fruit extract were sprayed on the surface of the slice assigned for extract treatment. Nine thin fruit slices were stuffed in the incisions of the slices assigned for slices treatment and removed before cooking. The treated slices were wrapped in aluminum foil and left for one hour before cooking. Little salt was added to each slice and the cooking trays were rubbed with thin layer of vegetable oil. The cooking was done in an electric kitchen oven at 200ËšC for one hour. The cooked slices were cut into small pieces of 10 g. Six trained panelists evaluated the sensory traits (tenderness, taste and flavor) plus the number of chewings in each day (three days). The results showed a positive effect of the different forms of papaya fruits on the different traits compared with the control. There was a significant difference (P ≤ 0.05) in tenderness among the different treatments, with powder form had the highest effect followed by the slices and extract forms. Although there was no significant difference in the number of chewings due to different treatments, but still, there was a negative effect of the different forms of papaya fruits on the number of chewings compared with the control. There was no significant difference in other sensory traits among the different treatments. For high tenderness in tough meat cuts, it is recommended to use unripe papaya fruit powder.