Title: Tenderness of Freeze-Dried Chicken Treated with Proteolytic Enzymes
Abstract: INTRODUCTION DURING the freeze drying process, cooked poultry meat becomes less tender, and this difference in tenderness is greatest in muscle from young birds (Wells and Dawson, 1966). The use of proteolytic enzymes in the rehydration solution can result in tender meat (Penny, 1960). Attempts to introduce the enzymes into carcass meat prior to cooking and freeze drying have resulted in nonuniform penetration and enzyme action and in some flavor changes. Auerbach (1960) reported that enzyme-treated meat may show over-tenderization and a mushy appearance on the exterior, but little or no effect on the interior of the sample. Lower enzyme concentrations were reported necessary in chicken meat than in beef to produce acceptable tenderness (Sosebee et al., 1963) and the desirable amounts of enzyme depended on initial meat tenderness (Wang et al., 1957). A concentration of 0.0002% ficin, bromelin or papain, and a concentration of 0.02% Rhozyme P-11 was needed…