Tenderization of chevon by papain and trypsin treatments

The goat meat (chevon) from 'Osmanabadi' male breed was tenderized using papain and trypsin each from 0.05 to 0.40% concentration and from 30 to 240 min time and evaluated for tenderness changes and sensory qualities. The treatments with enzyme concentration at 0.20% for papain and 0.25% for trypsin for 150 to 180 min were optimum to get desired effects with respect to hydrolysis of protein and release of amino acids. Enzymes treatment also resulted in decreased total protein fractions and increased cooking loss and overall acceptability of chevon.