Effects of Cellulolytic Enzyme Pretreatment with Fruit and Vegetable Meat Tenderizer on Quality Characteristics of Pork

This study aimed to enhance consumption of underutilized pork cuts by examining effects of tenderizers made from fruits and vegetables pretreated with dietary cellulolytic enzymes on pork tenderloin. Tenderizers were formulated as follows: The control group did not include any cellulolytic enzymes. EG1 contained 3% Celluclast. EG2 contained 3% Viscoflow. EG3 contained 3% Pectinex. EG4 contained a combination of 2% Celluclast, 1% Pectinex, and 0.5% Viscoflow. Results indicated that the mixed treatment group (EG4) had significantly higher moisture content, water-holding capacity, polyphenol content, DPPH radical scavenging activity, and enhanced palatability, including color and texture, than other groups. Furthermore, EG4 demonstrated significantly lower hardness, cohesiveness, and springiness. These findings suggest that mixed enzyme treatments are highly effective in improving pork quality and encouraging the consumption of underutilized cuts.