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Current IssueEditorial BoardOnline First ArticlesArchive

volume 41 issue 1 (march 2007) : 55 - 58

EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS

N
N. Khanna*
P
P.C. Panda
1Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Khanna* N., Panda P.C. (2025). EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS. Indian Journal of Animal Research. 41(1): 55 - 58. doi: .

ABSTRACT

Spent hen leg cuts were treated with different concentrations of papain (0, 0.025, 0.05,
0.075 and 0.1 %) at 3 and 5 % levels (w/w) to improve the tenderness of meat. Papain with
0.025 % concentration and at 3 % level produced significantly (P

KEYWORDS

    REFERENCES

    1. Bouton, P.E. et al. (1971). J. Food Sci., 36: 435.
    2. Bouton, P.E. et al. (1977). J. Food Sci., 42: 132.
    3. Chen, M.T. and Tseng, Y.Y. (1979). J. Chinese Agric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981) F A O (1991). Production Year Book. Food and Agriculture Organization of the United Nations, Rome.
    4. F A O (2000). Food and Agriculture Organization, bulletin of statistics, volume 1. Food and Agriculture Organization of the United Nations, Rome. Vol. 41, No. 1, 2007 57
    5. Froning, G.W. and Janky, D. (1971). Poultry Sci., 50: 1206-1209.
    6. Huang, C.C. (1990). J. Chinese Soc. Anim. Sci., 19(1-2): 65-71.
    7. Hudspeth, J.P. and May, K.N. (1967). Food Technol., 21: 1141-1142.
    8. Mendiratta, S.K. and Panda, P.C. (1992). Livestock Advisor, 18(11): 12-21.
    9. Mier, G. et al. (1962). Food Technol., 16: 111-114.
    10. Ngoka, D.A. et al. (1982). Poult. Sci., 61: 1996-2003.
    11. Parkes, M.R. and May, K.N. (1968). Poult. Sci., 47: 1236-1240.
    12. Reed, G. (1975). General characteristics of enzymes. In: Enzymes in Food Processing. 2nd ed., Acad. Press, 15-29.
    13. Sachdev, A.K. and Verma, S.S. (1990). Indian Poultry Rev., 21(11): 21-25.
    14. Saffle, R.L. et al. (1967). Food Technol., 21: 784-788.
    15. Sahoo, J., Panda, P.C. (1983. Indian J. Poult. Sci., 18: 21-27.
    16. Sinha, S.K. and Panda, P.C. (1985). In: 5th Indian Conventional of Food Scientists and Technologists held at Vigyan Bhawan, New Delhi, April 3-5, Ref. No. 3, 35.
    17. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 1st Edn. East West Press, New Delhi.
    18. Steel, R. G. D. and Torrie, J. H. (1981). Principles and Procedures of Statistics: A Biometrical Approach, 2nd Edn. McGraw Hill International Book Co., pp. 173-175.
    19. Whiting, R.C., Jenkins, R.K. (1981). J. Food Sci., 46(6): 1693-1696
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      volume 41 issue 1 (march 2007) : 55 - 58

      EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS

      N
      N. Khanna*
      P
      P.C. Panda
      1Department of Livestock Products Technology, CCS Haryana Agricultural University, Hisar - 125 004, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Khanna* N., Panda P.C. (2025). EFFECT OF PAPAIN ON TENDERIZATION AND FUNCTIONAL PROPERTIES OF SPENT HEN MEAT CUTS. Indian Journal of Animal Research. 41(1): 55 - 58. doi: .

      ABSTRACT

      Spent hen leg cuts were treated with different concentrations of papain (0, 0.025, 0.05,
      0.075 and 0.1 %) at 3 and 5 % levels (w/w) to improve the tenderness of meat. Papain with
      0.025 % concentration and at 3 % level produced significantly (P

      KEYWORDS

        REFERENCES

        1. Bouton, P.E. et al. (1971). J. Food Sci., 36: 435.
        2. Bouton, P.E. et al. (1977). J. Food Sci., 42: 132.
        3. Chen, M.T. and Tseng, Y.Y. (1979). J. Chinese Agric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981) F A O (1991). Production Year Book. Food and Agriculture Organization of the United Nations, Rome.
        4. F A O (2000). Food and Agriculture Organization, bulletin of statistics, volume 1. Food and Agriculture Organization of the United Nations, Rome. Vol. 41, No. 1, 2007 57
        5. Froning, G.W. and Janky, D. (1971). Poultry Sci., 50: 1206-1209.
        6. Huang, C.C. (1990). J. Chinese Soc. Anim. Sci., 19(1-2): 65-71.
        7. Hudspeth, J.P. and May, K.N. (1967). Food Technol., 21: 1141-1142.
        8. Mendiratta, S.K. and Panda, P.C. (1992). Livestock Advisor, 18(11): 12-21.
        9. Mier, G. et al. (1962). Food Technol., 16: 111-114.
        10. Ngoka, D.A. et al. (1982). Poult. Sci., 61: 1996-2003.
        11. Parkes, M.R. and May, K.N. (1968). Poult. Sci., 47: 1236-1240.
        12. Reed, G. (1975). General characteristics of enzymes. In: Enzymes in Food Processing. 2nd ed., Acad. Press, 15-29.
        13. Sachdev, A.K. and Verma, S.S. (1990). Indian Poultry Rev., 21(11): 21-25.
        14. Saffle, R.L. et al. (1967). Food Technol., 21: 784-788.
        15. Sahoo, J., Panda, P.C. (1983. Indian J. Poult. Sci., 18: 21-27.
        16. Sinha, S.K. and Panda, P.C. (1985). In: 5th Indian Conventional of Food Scientists and Technologists held at Vigyan Bhawan, New Delhi, April 3-5, Ref. No. 3, 35.
        17. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 1st Edn. East West Press, New Delhi.
        18. Steel, R. G. D. and Torrie, J. H. (1981). Principles and Procedures of Statistics: A Biometrical Approach, 2nd Edn. McGraw Hill International Book Co., pp. 173-175.
        19. Whiting, R.C., Jenkins, R.K. (1981). J. Food Sci., 46(6): 1693-1696
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