Table 3. Effects of enzyme treatments on thermal transition temperature of intramuscular connective tissue of samples of beef M.
pectoralis profundus
from the brisket cut of Holstein steers
Control
Bromelain (50 ppm)
Bromelain (50 ppm) + Papain (20 ppm)
Ginger extract (5%)
SE
1)
p
-values
Onset temperature (T
o
)
61.1
a
59.0
ab
58.3
b
59.3
ab
0.89
0.032
Peak temperature (T
p
)
65.5
a
63.4
b
63.6
b
63.4
b
0.03
0.015