In a research held by Narsaiah et al.,(2010) on the tenderizing effect of blade tenderizer and pomegranate fruitproducts in goat meat, the tenderness of the pomegranate treated goat meatscores were much higher for pomegranate seed powder samples than control, theblade tenderized goat meat. Other attributes did not vary among the samples.Sensory evaluation results indicated significantly higher (P<0.05) colourvalues in control and there was no significant difference among othertreatments. Based on colour and texture properties 4% pomegranate seed powderwas considered as the optimum level for tenderization.
According to the study held by Nowak,(2011), last meat tenderness is determined by the rateand extent of post-mortem proteolysis of key myo?brillarproteins in the muscle. The calpains systemis the principal contributor to post-mortem proteolysis whichis related to meat tenderness. Numerous studies have shown thatthe main role among the calpain system plays a calpainI and calpastatin. However, a number of later studies haveprovided evidence that proteasome could contribute to meat tenderisation. Also,it is possible that caspases are responsible for post-mortemproteolysis and meat tenderization.Meat TenderizersIn a study conductedby Belen (2008) papaya stem and pineapple core is used as meat tenderizers,samples effectiveness were analysed in terms of tenderness, aroma,palatability, color, appearance, juiciness, texture and general acceptability.
And proved that papaya stem and pineapple core can be effective meattenderizers.Foedgeding et al., (1996)conducted a study on the tenderization of meat during storage and found outthat proteolytic degradation of myofibrils and associated components byendogenous muscle proteases causes tenderization during aging of meat. And ithas been evidenced that this process of meat tenderization is multienzymatic innature and involves a large set of endogenous proteolytic enzymes acting in asynergistic manner