HISTOLOGIC PICTURE OF BEEF DIGESTED BY PAYA PAPAIN ENZYME

https://doi.org/10.22146/jsv.8595

Yatri Drastini(1*)

(1) Bagian Kesmavet Fakultas Kedokteran Hewan UGM Yogyakarta
(*) Corresponding Author

Abstract


The study was conducted to show the histologic picture of beed digested by different concentration of PAYA papain enzyme. Twenty pieces of beed of m. femoralis, 1 x 0.5 x 0.5 cm in size, were allocated into four groups. Group I was injected with aquadest as control; group II, III, dan IV were injected with PAYA 0.25%, 0.50%, and 0.75% of the weight of meat, respectively. The samples were heated in a waterbath 65°C to activate the enzyme for 0, 15, 30, 45, and 60 minutes. Samples were then put into 10% formalin solution to stop the enzyme. The were stained with haematoxyline-eosine (HE) for histologic picture. The result shows PAYA papain enzyme starts to disintegrate myofibril in the con­centration of 0.50% for 30 minutes. The higher is the con­centration, the more do changes of myofibril take place in the form of inflamation, disintegration, and lysis.


Keywords


PAYA papain, myofibril, tenderness.




DOI: https://doi.org/10.22146/jsv.8595

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