Abstract：The respective tendering effects of papain, compound phosphate and sodium bicarbonate on restructured beef were
evaluated through one-factor-at-a-time experiments. Subsequently, quadratic regression orthogonal rotation composite design
and DPS statistical analysis software were adopted to probe the combined effects of compound phosphate and sodium
bicarbonate at five levels each on the shear force of beef. The results showed that the optimal amounts of added compound
phosphate and sodium bicarbonate were 0.1% and 0.8%, respectively. The resulting shear force of restructured beef was 1.57 kg,
which was increased by respectively 15.59% and 10.88% compared with 1.87 kg of untenderized restructured beef and the value
of 1.77 kg before the optimization.
2011, Vol. 25 
