SYNERGETIC EFFECT OF PRESSURE AND ENZYME TREATMENT FOR TENDERIZATION OF SPENT HEN MEAT

To explore the potential of combined pressure and enzyme treatment for tenderization of spent hen meat, papain solution (48 mg/kg live wt) w as injected intravenously, 30 min prior to slaughter, and pressure-tre ated (14 kg/cm(2) for 1 h) at 20 degrees and 60 degrees C at pre-and p ost-rigor stages, respectively. Significantly lower pH, higher water h olding capacity and lower cooking losses were recorded in pressure or pressure plus enzyme-treated samples both at pre- and post-rigor stage treatments. Tenderness and acceptability scores indicated that pressu re treatment at post-rigor stage was equally effective as enzyme treat ment, but more effective than pre-rigor pressure treatment Best desira ble results could be achieved by synergetic treatment of enzyme and pr essure at post-rigor stage.