The Histological Effects of Proteolytic Enzyme Addition on Freeze-Dehydrated Chicken Meat

IN THE past few years, there has been increased interest in enzymatic tenderization of meats. Correlations between morphological and panel observations have been conducted with particular reference to freeze-dehydrated meats, especially beef and pork. Gottschall and Kies (1942) made an early attempt to study some of the modes of proteolytic enzyme action as possible tenderizers of beef. Wang et al. (1954, 1955, 1958) conducted many studies concerning enzyme application techniques, comparison of action of various proteolytic enzymes, and characteristics of tissues of freeze-dried beef. Weir et al. (1958) made taste panel and histological analysis of meat treated with liquid tenderizers containing papain. It was felt that similar studies should be possible with chicken meat. Therefore, the following histological study was undertaken to determine: (a) the effects, if any, of freeze-drying on tissue structure; (b) the nature of enzymatic action on the various constituents of muscular and connective tissue structure; and…