The impact of plant proteases and sous vide technology on quality characteristics of meat.

This study aims to assess the impact of protease-rich fruit (kiwi), a rhizome (ginger), and sous vide technology (SVT) on the technological, textural, microstructural, microbiological, and sensory properties of different types of meat, including beef, goose, and rabbit. It was observed that all types of meat treated with kiwi and ginger showed a significant decrease ( < 0.05) in pH and a significant increase ( < 0.05) in water holding capacity and parameters compared to those treated with distilled water. The addition of ginger, which contains the enzyme zingibain, was found to enhance the parameter across all types of meat. The Texture Profile Analysis (hardness, springiness, gumminess, chewiness) and Extended Craft Knife parameters (firmness and work of shear) in the meat samples significantly decreased ( < 0.05) following the combined treatment of marination and SVT. The study identified zingibain, an enzyme found in ginger, as the most effective for tenderizing beef ( < 0.05). In contrast, actinidin, the enzyme present in kiwi, was found to be the most effective for tenderizing goose and rabbit meats. The microstructural analysis showed significantly larger spaces between muscle fibers in the treated meats compared to the control samples. The combination of plant protease and SVT significantly reduced ( < 0.05) the microorganism count in the meats and received higher texture scores from the panelists ( < 0.05). Furthermore, the purees did not cause any sensory defects.