This study aimed to develop a process for the production of papain powder and determine the length of injection time for optimum tenderness. It also aimed to determine the effect of papain powder as tenderizer on the quality in terms of appearance/color, flavor/taste, texture/tenderness and general acceptability.
A sensory panel composed of nine members rated the sensory quality and general acceptability of the products using 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data.
The researcher developed a process for the production of papain powder from papaya fruits and sun-dry for two days until it pulverized which was used to tenderize in cull ham in this study.
The cull injected with papain for 10 to 15 minutes prior to cooking had a significant enhancement on the quality of cull ham in terms of texture/tenderness and general acceptability.
Since cull ham injected with papain for 10 and 15 minutes prior to cooking had a significantly higher in all quality factors (except on the appearance/color) as well as general acceptability. This is considered to be the optimum injection time prior to cooking.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references