| dc.description.abstract | Tenderness is the main affribute quality of meat, Mich influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Bidun plant (Calotrqpis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme usrng ammonium sulphate, the enzyme was the applied to tendense meat at concentrations 0 ; 0,25; 0,5; 0,75 and 1,O%. The result showed that concentration of protease enzyme affected to meat tendemess that determined by compression test and tensile strength. fhe enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201,160 N 9 from control of 228,582 N) and tensile strength value to 4,618 N (from control 9,588N) | id |
