Quality and sensory properties of beef treated with papaya (Carica papaya L.) juice and oregano (Origanum vulgare L.) extract under different marinating times

Abstract

This study explored the efficacy of papaya juice and oregano extract as natural beef tenderizers and determined its effects on the quality and sensory properties under different marinating times. The sensory evaluation revealed statistically significant differences among the treatments in terms of aroma (p<0.01), juiciness (p<0.01), flavor (p<0.01), tenderness (p<0.01), and texture (p<0.01) across the majority of the panelists. Nonetheless, no significant differences were observed among teenage panelists (p>0.05) for all its sensory parameters indicating a distinct sensory response that can be associated with higher sensitivity to the characteristic herbal aroma conveyed by oregano extract. This sensitivity showed to influence their perception of the aroma and flavor of beef. Among the marination treatments, beef marinated for 12 hours revealed the most desirable physical and sensory characteristics implying that this duration provided sufficient time for the natural tenderizing compounds present in papaya juice to act on the muscle proteins while preserving its quality. This apparent and improved tenderness and softer texture were primarily attributed to the proteolytic activity by the enzyme present in papaya juice called papain that facilitates hydrolysis of muscle proteins and connective tissues. Oregano extract has contributed to the aromatic profile of the marinated beef in the presence of bioactive volatile compounds particularly thymol, a phenolic monoterpene responsible to influence flavor and aroma. The marinated beef revealed a more desirable reddish appearance after cooking. The findings showed that papaya juice and oregano extract are efficient natural tenderizing agents with the potential of improving the sensory properties and physical quality of beef. Application of these natural tenderizers provide a sustainable alternative to synthetic meat tenderizers and chemical additives that uphold the development of healthier-label meat products with improved quality attributes.