Abstract: The effects of tenderization treatments with trypsin,papain and their mixture on physical properties of beef were compared by means of TA-XT2i texture analyser. The results indicated that all the tenderization treatments significantly increase water holding capacity. The water holding capacities of beef treated with the mixed proteinases,trypsin and papain are respectively 28.3%,11.1% and 15.9%,higher than that of control. Meanwhile,rate of water loss in cooking,shearing force,chewiness,springiness,resilience and coensiveness of beef significantly decrease by the protease treatments. Among different treatments with different proteinases,the treatment with mixed proteinases has a better tenderization effect than those with trypsin and papain solely. Protelysis of myofibrillar protein and break of myofibril are confirmed by micrograph,which result in damage in completeness of beef structure and are reflected by various changes in physical properties of beef.

Key words: beef, proteinase, tenderization, physical property